Categories: Dips, Vegetarian 
      Yield: 1 servings 
  
      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