3 c. cooked garbanzo beans (chick peas), with liquid
5 lg. cloves garlic, finely minced
1/2 c. plus 5 tbsp. fresh lemon juice
2 1/2 tsp. salt
1 tbsp. olive oil
2 tbsp. minced cilantro
1 c. sesame tahini
1/2 c. cold water

Stir tahini together with 3 of the cloves of garlic. Combine 1/2 cup lemon juice, 1 teaspoon salt, and the cold water. Mix into the tahini and thin with a little more water to achieve the consistency of heavy cream.

In a separate bowl, mash the garbanzo beans with the remaining garlic and salt. This can also be done in a food processor. Thin with cooking liquid to achieve the consistency of mayonnaise. Stir in 3/4 cup of the tahini sauce. Spread this mixture in a shallow dish and drizzle with the olive oil. Sprinkle with cilantro. Serve cold or at room temperature with crackers or triangles of pita bread. Makes 4 cups.