(6 servings)

3 c Garbanzo Beans; Cooked
1/2 c Tahini; Sesame Paste
1 ts Cumin; Ground
1/4 c Water
1/3 c Lemon Juice

GARNISHES:
1 x Lemon Slices
1 x Paprika
1 tb Salt
1 x Parsley; Chopped
1 1/2 tb Garlic; Chopped
2 tb Olive Oil

Puree the beans with the water in a food processor or blender to the consistency of a smooth, mashed-potatolike paste. (The beans can also be mashed with the water by hand) Add the tahini, lemon juice, garlic, salt and cumin. Continue mixing until light and fluffy. Put into a serving bowl and swirl in the olive oil. Sprinkle on paprika and garnish with lemon slices and chopped parsley. Serve at room temperature. Makes about 4 1/4 cups of dip. SUGGESTED DIPPERS: Pita Bread Triangles, Celery, Carrots, Fennel, Cheddar Cheese