1 c. chick peas
3 c. water
1 clove garlic, minced
1/2 c. tahini
2 tbsp. lemon juice
3/4 tsp. sea salt

Soak chick peas overnight or boil for 1 minute and soak for 2 hours; add garlic and simmer for 2 to 3 hours until tender. If pressure cooking, use 2 1/2 cups water and cook for 1 hour. Combine cooked chick peas with other ingredients and puree all together in blender, a food mill, or by mashing with a fork. This Middle Eastern specialty is good on sandwiches with lettuce and/or sprouts and makes a good dip for crackers when thinned with 1/4 to 1/2 cup water.