2 cans chickpeas, or 2 c. cooked chickpeas
2 T. sesame paste, sometimes called tahina
1/4 c. lemon juice
2-4 cloves garlic, minced
1/2 t. salt
parsley leaves chopped
slice of lemon
olive oil
cumin
Drain the liquid from one of the cans of chickpeas. Reserve the liquid from the 2nd can. Add tahina sauce, lemon juice, garlic, salt and chickpeas, and water from one can of chickpeas to a blender or food processor bowl and blend until smooth.
Serve in a flat dish sprinkled with olive oil, cumin and slices of lemon.
Tasty dip for toasted pita bread, chapatis, flour tortillas, chips or crackers.
To make salad dressing, thin the hummous with additional water to the desired consistency.
