2 c. cooked chick peas
1/2 c. tahini
2-3 tbsp. lemon juice
2 tbsp. olive oil
2 tbsp. water
2 cloves garlic, minced
Salt to taste
4 tbsp. chopped parsley

In a blender, combine 1/4 of the peas, lemon juice, water, oil, garlic and parsley. Blend on high speed, adding the remaining peas and the tahini, until it is all pureed. Salt to taste. Serve with wedges of pita bread and carrot and celery sticks.

Makes 2 cups.