• 1 can chick peas (garbanzo beans)
• juice of 1 lemon
• 1 clove garlic
• 1/4 cup tehina (sesame paste)
• 1-2 Tbs water (optional)
• 1-2 Tbs olive oil
• paprika

Directions:

• Whirl garlic clove in food processor. Scrape down.
• Drain and rinse beans and add to food processor. Process as much as possible; scrape down and repeat.
• Add tehina and lemon juice and process until smooth. If necessary add water or additional lemon juice. Scrape down and process again.
• The ingredient amounts are very flexible. The tehina can be omitted entirely or increased in quantity. The important thing is to get the beans very well processed so that the paste is completely smooth without any dry pieces.
• Serve on a platter with a puddle of olive oil in the center and paprika sprinkled on top. Optional: top with warm whole ful (brown beans).
• Surround with quartered onions, quartered tomatoes and sliced cucumbers for dipping, pita bread and kalamata olives.
• Serves 3-4 as a main course.

• 1 cup dry garbanzo beans
• 2 cloves garlic
• juice of 2 lemons
• 1/2 cup tehina
• olive oil
• paprika

Directions:

• Soak the beans overnight, changing the water several times.
• Cook beans until soft in salted water. Drain and rinse.
• Follow the directions for canned beans. Dry beans vary greatly in taste, so be sure to taste and adjust quantities as needed.
• May be multiplied.