Greek Hummus – Rachael Ray

Ingredients

• 1 can chickpeas (15 ounces), drained
• 2 lemons
• 1 sprig fresh oregano, leaves chopped
• 1 clove garlic, finely chopped
• Salt
• 2 rounded tablespoons tahini paste
• A handful fresh flat leaf parsley
• 1/4 cup kalamata olives, well drained, coarsely chopped
• 1 sack pita chips, sea salt variety (such as Stacy's brand)
• 1/2 seedless cucumber, cut into sticks for dipping
• A medium red pepper, seeded and cut into strips for dipping