INGREDIENTS
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1 large clove garlic
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1 can (15 1/2 ounces) chickpeas, drained
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3 tablespoons pimientos, finely chopped, plus more for garnish
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1/4 cup extra-virgin olive oil
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3/4 teaspoon ground cumin
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1 tablespoon finely chopped fresh flat-leaf parsley, plus leaves for garnish
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Salt and freshly ground black pepper
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Crostini