Serve this Middle Eastern classic with pita bread or vegetables as an appetizer or for lunch, snacks, or a picnic. for a a casual dinner, add vegetable soup to the menu.
1/4 cup tahini
1/2 teaspoon cumin (or to taste)
1/2 teaspoon salt
2 large cloves garlic, minced
2 tablespoons lemon juice
3 tablespoons hot water
1 can (19 oz) chick-peas, drained
chopped fresh parsley (optional)
In small bowl, combine tahini, cumin, salt and garlic; while stirring, slowly pour in lemon juice, then hot water. Puree chick-peas in a blender or a food processor, or pass through a food mill; add tahini mixture to puree and process or mix well. Taste and add more cumin and salt if desired. Place in small dish, sprinkle with parsley. Makes 1 1/2 cups.
From Smart Cooking by Anne Lindsay. Not only good, but also a good source of fiber. Low in fat too.