Scallion-garlic hummus

From Farmer John’s Cookbook by John Peterson

3 cups (2 cans) chickpeas, rinsed
1/2 cup coarsely chopped scallions
1/2 cup tahini (to taste)
1/2 cup lemon juice (~3 lemons)
1/3 cup fresh parsley
2 cloves garlic, minced
3/4 tsp salt (to taste)
1/4 tsp cumin (to taste)
pinch cayenne pepper

Mix it all in a food processor. Add more salt, cayenne, cumin, or tahini to taste.

Dan’s note: kind of thick; we preferred this to the Greek Gourmet’s smoother hummus.