1 can chickpeas (garbanzo beans)
3 tbsp. tahini (sesame paste)
1 tsp. salt
1 clove garlic (or 1/4 tsp. garlic powder)
Juice and pulp of 2 lemons
Water
Pita bread

Drain chickpeas and reserve liquid. Blend all ingredients together until creamy. Use liquid from the chickpeas and additional water to thin as needed (dip should have a creamy consistency and not be runny). Serve with pita bread cut into wedges. Makes about 1 cup.

Variation: Include one bunch green onions and 1/2 cup parsley with vegetables to be blended.