Categories: Dips, Vegetables, Garlic, Beans 
      Yield: 6 servings 
  
      3 c  Garbanzo Beans; Cooked            1/4 c  Water 
    1/2 c  Tahini; Sesame Paste              1/3 c  Lemon Juice 
      1 ts Cumin; Ground                  
 
---------------------------------GARNISHES--------------------------------- 
      1 x  Lemon Slices                        1 x  Parsley; Chopped 
      1 x  Paprika                         1 1/2 tb Garlic; Chopped 
      1 tb Salt                                2 tb Olive Oil 
  
  Puree the beans with the water in a food processor or blender to the 
  consistency of a smooth, mashed-potatolike paste.  (The beans can also be 
  mashed with the water by hand)  Add the tahini, lemon juice, garlic, salt 
  and cumin.  Continue mixing until light and fluffy.  Put into a serving 
  bowl and swirl in the olive oil.  Sprinkle on paprika and garnish with 
  lemon slices and chopped parsley.  Serve at room temperature. Makes about 4 
  1/4 cups of dip. SUGGESTED DIPPERS: Pita Bread Triangles, Celery, Carrots, 
  Fennel, Cheddar Cheese