Halloween Hummus

2 cloves fresh garlic

� cup fresh parsley leaves, loosely packed (optional)

� very small onion (for about � cup minced)

1 can (15 ounces, about 1 � cups drained) chickpeas

3 tablespoons tahini (sesame seed paste)

Juice from � lemon

2 tablespoons extra-virgin olive oil

2 tablespoons water, or more to taste

� teaspoon salt

Peel the garlic, and drop the cloves through the feed tube of the food processor onto the moving blade to mince the garlic finely.

If using the parsley, drop the leaves through the feed tube onto the moving blade, and mince finely.

Peel the onion half, cut it into two pieces, and drop them through the feed tube of the processor onto the moving blade to mince finely.

Drain the chickpeas. Remove the lid of the processor, and add the chickpeas, tahini, lemon juice, oil, water and salt. Process until well blended and the consistency of a smooth paste, about 30 seconds, stopping once halfway through to scrape down the sides. (If the hummus is too thick or if you want to use it as a dip instead of a spread, add more water, one teaspoon at a time, until the preferred consistency.)

Makes about 1 2/3 cup