(Delicious with raw carrot sticks and toasted pita bread wedges


2 cups chickpeas (or a 19-ounce) can of chickpeas, rinsed and drained

1 tablespoon extra virgin olive oil

2 cloves garlic, peeled and quartered

1/2 teaspoon ground cumin

1/4 cup tahini (sesame paste)

1/4 to 1/2 cup freshly squeezed lemon juice

Salt and freshly ground black pepper


Drain the chickpeas into a colander and rinse, running cold water over them.

Place the chickpeas in the bowl of a food processor with the olive oil, garlic, cumin, and tahini; process to a rough-textured paste.

With the motor running, pour in the lemon juice, a little at a time. Turn off the food processor once the desired consistency is reached. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld. Garnish the top with chopped parsley or paprika just before serving.

Yield: 1-1/2 cups