1 1/2 c. drained, canned chick peas (reserving 1/4 c. liquid)
3 tbsp. lemon juice
1 tbsp. sesame seed paste
1 tsp. olive oil
3/4 tsp. garlic powder
1/2 tsp. ground cumin
Pinch of ground red pepper

In a blender or food processor puree all ingredients until smooth. Refrigerate for 1 hour. Serve with pita bread. Makes 1 1/2 cups.