1.  Combine the lemon juice & water in a small bowl or measuring cup.  Whisk together the Tahini & 2 T EVOO in a second small bowl.  Warm chick peas in microwave for 1 minute.  (warming provides a smoother final texture)

2.  Process the warmed chick peas, garlic, salt, cumin & cayenne in a food processor until almost full ground, about 15 seconds.  Scrape down the bowl with a rubber spatula.  With the machine running add the lemon juice/water mixture in a steady stream through the feed tube.  Scrape down the bowl and continue to process for 1 minute.  With the machine running, add the oil-tahini mixture in a steady stream, continue to process until the hummus is smooth & creamy about 15 seconds, scraping down bowl as needed.

3.  Transfer the hummus to a serving bowl, sprinkle the cilantro (or parsley) over the surface, cover with plastic wrap & chill at least 30 minutes.  Drizzle with additional EVOO to taste.

Roasted Garlic Hummus -- Roast 2 heads in 350 degree oven until brown.  Heat 2 T EVOO & 2 thinly sliced garlic cloves in a small skillet over medium heat.  Cook stiring occasionally until golden brown, about 15 minutes.  Using a slotted spoon remove garlic, drain on paper towels & set aside, reserve the oil.  Squeeze bulbs from roasted garlic, should have about 1/4 cup.  Follow hummus recipe substituting garlic cooking oil in step 1 & omit the cumin.  Process entire can of chick peas (warmed) along with roasted garlic in step 2.  Garnish the hummus with the garlic slices & 2 Tablespoons of chopped parsley & EVOO.

Roasted Red Pepper Hummus -- Follow recipe omitting water & cumin.  Process chick peas along with 1/4 cup jarred roasted red peppers that have been dried thoroughly with paper towels in step 2.  Garnish the hummus with 2 Tablespoons toasted sliced almonds, 2 teaspoon chopped fresh parsley and olive oil.