Categories: Dips, Vegetables 
      Yield: 1 servings 
  
      2 c  Dry chick peas 
      1 lb Jar tahini 
      3 ea Garlic cloves 
    1/4 c  Soy sauce, natural (tamari) 
      1 ea Lemon 
           Onion 
           Water from cooked beans 
      2 ts Cumin, powdered (optional) 
           Paprika for garnish 
           Parsley for garnish 
  
  Soak beans overnight.  Drain and place on cookie sheet. Freeze several 
  hours.  cook frozen beans in double amount of water with onion in it or 
  cook in a pressure cooker instead of freezing first. Blend cooked beans 
  (pureeing while still warm makes blending easier) and onion a little at a 
  time, using as much water as necessary to keep blender going. Add garlic 
  cloves, soy sauce and lemon juice to taste along with beans. If you're 
  using cumin, add it now. When all beans have been blended with other 
  ingredients to a thick sauce, place in a large bowl. Add one jar of tahini 
  and mix well, adding more tamari, garlic, or lemon juice if a stronger 
  flavor is desired. (add more water for thinner consistency.) Place on a 
  shallow dish, spread smoothly and sprinkle with paprika and parsley. Serve 
  with pita strips, use as a sandwich spread, or stuff into celery. 
   
  VARIATIONS: a) Avocado Hoomus: mash in 1 large ripe avocado b) Eggplant 
  Hoomus:  mash in one medium baked eggplant (no skin) and mix with cumin 
  added to garbanzo tahini blend. 
   
  /\/\ara kent