1 (16 oz.) can garbanzo beans (chickpeas)
3 tbsp. tahinee (sesame seed peanut butter)
3 tbsp. water
1/2 tsp. salt
1 tsp. dried parsley flakes
6 tbsp. lemon juice
1 to 4 cloves garlic, minced

Combine in blender or food processor and chill. Best if chilled overnight, this allows for a better blend of flavors. Serve with carrots, celery, black olives, or whatever you like.