Categories: Dips, Mideast 
      Yield: 6 servings 
  
      2 cn Chick-peas (about 4 cups)           1 ts Ground cumin 
      4 lg Garlic cloves                   1 1/2 ts Salt; pepper to taste 
    2/3 c  Olive oil                           2    Lemons (juiced,pits removed) 
    1/2 c  Tahini paste                      1/4 ts Vitamin C crystals 
  
  Drain and rinse chick-peas. Mince garlic in processor first. Then add chick 
  peas, olive oil, tahini, lemon juice, salt, pepper, cumin, and vitamin C. 
  Process until mixture is completely smooth. Serve chilled or at room 
  temperature with pita bread or crackers. Garnish with paprika, olives and 
  parsley. Lemon juice may be replaced with 1/2 t. citric acid dissolved in 6 
  oz. hot water. 
   
  From the sunny kitchen of Matt Rosen, White Rock, BC.  Enjoy!!