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
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