South Beach Hummus

1 can (15 oz) chickpeas 
2 Tbsp lemon juice 
1/2 cup tahini (sesame paste) 
1/4 cup chopped onion 
3 cloves garlic, chopped 
2 tsp extra-virgin olive oil 
2 tsp ground cumin 
1/8 tsp ground red pepper 
1/2 tsp salt 
Chopped fresh parsley (optional)

Drain the chickpeas, reserving 1/4-1/2 cup of the liquid. Combine the chickpeas, lemon juice, tahini, onion, garlic, oil, cumin, pepper, and salt in a blender or food processor. Puree until smooth adding the chickpea liquid if needed to thin the puree. Refrigerate for 3-4 hours before serving to blend the flavors. Garnish with parsley. Makes about 5 (4 oz) servings.