1 (19 oz.) can chick peas (aka garbanzo beans)
2 tbsp. olive oil
3 tbsp. tahini
1 tsp. chipotle chili pepper (McCormick)
1 tsp. cumin
1/2 tsp. cayenne pepper
1 tsp. granulated garlic
1 tsp. wasabi powder
2 tbsp. lemon juice
1/4 cup water

Drain chick peas in a strainer and rinse with cold water. Put them in a food processor. Add olive oil, tahini, spices, wasabi and lemon juice. Start food processor on high and add water until it flows in a nice thick paste. The more water you add the lighter the texture becomes. I usually stop when the ingredients are flowing smoothly and mixing well. Transfer to an airtight container and let sit overnight in refrigerator for best results.

Note: Spices can be adjusted to taste, if you like it hotter just add more of either the chipotle or cayenne pepper.

Tahini is sometimes hard to find, so I've substituted peanut butter and it seemed to work just as well. The purists however prefer tahini. Enjoy!

Submitted by: Richard Polding