1/2 cup well cooked (or canned) chick peas (garbanzos beans)
2 Tbs. organic sesame oil
1 medium lemon, juiced
1/4 cup tahini (sesame butter)
2 cloves of garlic (put through garlic press)
1 tsp. unrefined sea salt
2 Tbs. fresh finely chopped green parsley
Cook chick peas until soft enough to be able to squash easily between thumb and small finger (or use canned beans).
Drain and cool beans, then puree in food processor or mash well with a potato masher.
Add: tahini, sesame oil, garlic, lemon juice, sea salt and chopped parsley. Blend or stir well until smooth.
Yield: 2 Cups
Serve with organic whole grain sourdough bread and raw vegetables: carrot sticks, tomato wedges, cucumber slices...