Spicy Bean Pate

• 1 15 ounce can chick peas -- drained
• 1/4 cup water
• 1 tablespoon fresh lemon juice
• 1 cup sour cream
• 1 garlic clove -- minced
• 1 teaspoon chicken bouillon granules
• 1 teaspoon chili powder
• 1/2 teaspoon hot pepper sauce
• 1/2 teaspoon cumin
• 1/8 teaspoon cayenne
• Fresh parsley, small red pepper -- for garnish

  Blend together all ingredients in a blender or food processor. Pour mixture into a small bowl, cover and refrigerate for 2-4 hours. Garnish with parsley and red pepper; serve with crackers and vegetable relish tray.