Pureed garbanzo beans are the base for this Middle East spread. Serve with pita bread or as a dip with raw vegetables. Serves 4.

2 c. cooked garbanzo beans
1/4 c. bean liquid
1/4 c. lemon juice

Puree in a blender or food processor until smooth and creamy.

2 cloves garlic, minced
1/2 tsp. salt
3 tbsp. tahini (sesame butter)
2 tbsp. chopped parsley

2 tbsp. olive oil

Drizzle over surface just before serving.