2 cups cooked (pre-soaked 8 hours) chickpeas/garbanzo beans
2 tablespoons reserved cooking water
4-6 cloves crushed garlic
1 teaspoon freshly ground pepper
1/2 cup tahini (sesame seed paste-if you cannot find this in a regular store, go to an Oriental store)
1 teaspoon salt
1/2 cup lemon juice
3/4 cup chopped parsley

Grind cooked chickpeas in blender and add all other ingredients except parsley. Stir parsley in by hand. Refrigerate, but serve at room temperature if possible. Flavor increases over time. Really good for 1-2 days, strong after that.