15 oz. can chickpeas; drained and
rinsed
1 tablespoon extra virgin olive
oil
1 tablespoon freshly squeezed lemon
juice
2 teaspoons fresh parsley, minced
½ teaspoon fresh oregano,
minced
½ teaspoon fresh basil, minced
Salt and pepper to taste
Pinch of cayenne pepper
1 small clove garlic, minced
Place all ingredients in a bowl, stir masking the chickpeas well with a fork. Add a little more oil or some water if spread it too dry. Serve chilled or at room termperature with crackers, tortilla chips, slice of frech bread or bruschetta.