This spread is Middle Eastern in flavor rather than Italian, but it's a lovely, smooth accompaniment to crisp crostini or wrap sandwiches.

4 cups (three 15-ounce cans) cooked chickpeas or garbanzos
1/2 cup tahini (sesame butter or sesame paste*)
1/3 cup warm water
6 tablespoons lemon juice
8 cloves garlic, or to taste**
1 1/4 to 1 1/2 teaspoons salt, to taste
2 teaspoons ground cumin
1 teaspoon black pepper

*Tahini can sometimes be found with the peanut butter in your local supermarket; if not, it's in the gourmet or specialty foods section.

**8 cloves of garlic is the correct amount for people who like garlic. Four cloves would give you a hint of garlic, while more than 8 cloves is ideal for garlic lovers.

Place all of the ingredients into a blender, or into the bowl of a food processor, and process until very smooth. Refrigerate until ready to serve. Spread crostini with hummus, and sprinkle with a tiny bit of chopped parsley, if desired. Yield: about 3 1/2 to 4 cups, enough for numerous crostini plus some left over for a few nice wrap sandwiches.

Nutrition information per serving (2 tablespoons, 46g): 68 cal, 2g fat, 3g protein, 10g complex carbohydrates, 2g dietary fiber, 0mg cholesterol, 201mg sodium, 88mg potassium, 1RE vitamin A, 3mg vitamin C, 1mg iron, 33mg calcium, 65mg phosphorus.