1/2 cup well cooked (or canned) chick peas (garbanzos beans)

2 Tbs. organic sesame oil (*or organic hemp seed oil)

1 medium lemon, juiced

1/4 cup tahini (sesame butter)

2 cloves of garlic (put through garlic press)

1 tsp. fine grey 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 whole flour pita bread and raw vegetables: carrot sticks, tomato wedges, cucumber slices...