2 c Chick peas; drained
-(canned or fresh cooked) 2/3 c Tahina paste
-(ground sesame seeds) 3/4 c Lemon juice
2 Garlic cloves; mashed
1 ts Salt
1/4 ts Cumin
Parsley, for garnish 1. Place chick peas, tahina, lemon juice, garlic, salt and cumin in food
processor. 2. Mix until smooth.
3. Place in a jar and refrigerate.
Just before serving sprinkle chopped parsley on top. Add more garlic if dessired. If you want this thinner to serve as a dip, add more lemon juice. (From "The flavor of Jerusalem" by Joan Nathan and Judy Stacey Goldman) Makes: 2 1/2-3 cups