2  cans chick peas (15 1/2 ounce), drained and rinsed
1/3 cup tahini* (sesame seed paste)
1/3 cup water
2 tablespoons olive oil
4 tablespoons lemon juice (2 fresh lemons); I prefer fresh lemon juice to bottled
4 cloves garlic, minced
1/2 teaspoon salt
1 tablespoon ground cumin
Freshly ground black pepper, to taste
Dash of cayenne (red) pepper

Garnish

Add when serving:  parsley sprigs, cumin, paprika, more lemon

Serve With 

Pita bread, sliced in triangles

Vegetables: cut-up broccoli, carrots, cauliflower, cucumbers, etc.

1.  In a large food processor or blender, combine chick peas, tahini, water, olive oil, lemon juice, and garlic.  Process until smooth, scraping the processor to blend well.  Add salt, cumin, black  pepper and cayenne.  Adjust seasonings according to taste. Texture should be creamy.  If dry, add water.

2.  Transfer to a storage container, cover and refrigerate until ready to serve.  To serve, scrape into a bowl or platter and garnish if desired.   Serve with pita bread and/or your favorite cut-up vegetables. This makes a large batch and can be prepared in advance and refrigerated up to 4 days.  Freezes well.

Suggested snack serving size is 1/4 -1/3 cup

*Tahini, sesame seed paste, can be found in many grocery stores, usually in the ethnic, Middle Eastern, or international sections.