1 can chick peas
3 tbsp. tahini
1 clove garlic
1/2 tsp. salt
Juice of 2 lemons

Cook chick peas in saucepan for about 5 minutes. Press through food mill or sieve into a bowl. Crush garlic with salt. Add tahini and lemon juice; mix well. Blend together with chick peas and season to taste. Thin with cold water to desired consistency. Garnish with oil and parsley if desired. Serve as a dip for small pieces of Syrian bread, or red onion.