1 20 oz can of chickpeas
6tablespoon olive oil (I usually only use 3 and add more liquid)
3 garlic cloves, minced (or leave whole and throw in the food
4tablespoon lemon juice
1/4 teaspoon salt (I usually eliminate it. Canned beans are salty
fresh ground pepper to taste
4 parsley sprigs finely chopped
6 mint leaves, finely chopped
Drain the chick peas and reserve 1/4 - 1/2 cup of the liquid. In a food processor, blend chickpeas until smooth. Add olive oil and garlic (if you haven't already) and process. Slowly add in lemon juice. Add salt and pepper and slowly add liquid while processing until the right consistency is reached. It should be smooth and creamy, but stop adding liquid when it becomes velvety. Blend in parsley and mint, cover and chill.
For a non-fat version of humus, leave out the olive oil and use more of the chickpea liquid.