Put the chickpeas, the cooked onion, garlic and parsley, uncooked 1-2 cloves of garlic, tahini, lemon juice, salt, cumin and ½ cup of the cooking liquid in a food processor and mix well, until you get a very smooth paste. If it looks too thick (it will get thicker when it cools, so you can make it a little runnier if you do not serve it immediately, though it should be a paste), add a little more water, just 2 tablespoons at a time. Add the oil and mix well shortly. Taste for salt and see if you like a more distinct taste of cumin. Best served immediately, but in any case at room temperature, so take it out of the fridge some time before you serve. You can save some whole chickpeas for decoration and drizzle Equal Exchange Organic Extra Virgin Olive Oil on top. Enjoy with pita bread or fresh vegetables.