CHICKPEA SPREAD 2 (15½ oz) cans garbanzo beans 1 tbs lemon juice 6-8 cloves garlic 1 tbs olive oil 1/2 cup fresh parsley, chopped In a food processor or blender, mix one can beans with liquid and 1 can drained with lemon juice and garlic. Blend until smooth. Mix 1/4 cup parsley. Place mixture in bowl and pour olive oil over top. Sprinkle with remaining parsley. Serve with toasted pita bread triangles for dipping.