2 c. cooked or canned chick peas, reserving 2 tbsp. of the liquid
2 cloves garlic
1/3 c. lemon juice
1/3 c. sesame seed paste
1/3 c. olive oil
1/2 tsp. salt
Freshly ground pepper

Combine all the ingredients in a food processor or blender and puree until smooth. Turn into a serving dish or container and chill, covered, for at least 2 hours or overnight. Serve at room temperature, garnished with black olives, minced parsley, and a sprinkling of olive oil. Accompany with pita triangles. Makes about 2 1/2 cups. The dip will keep, covered and chilled, for up to 1 week.