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1 can (20 ounces) chickpeas, drained
1 teaspoon crushed garlic
4 tablespoons tahini (ground sesame seeds)
1/4 cup water
5 tablespoons lemon juice
Dash ground cumin
Salt and pepper, to taste

In a food processor, mix chickpeas, garlic, tahini, water and lemon juice well until smooth and creamy. Add cumin, salt and pepper to taste. If desired, increase the amount of lemon juice to make the dip tangier. Refrigerate and serve cold with pita bread.

Soheila Lunney

Thursday, January 10, 2002