3 c  Garbanzo Beans; Cooked
1/4 c  Water
1/2 c  Tahini; Sesame Paste
1/3 c  Lemon Juice
1 1/2 tb Garlic; Chopped
1 tb Salt
1 ts Cumin; Ground
2 tb Olive Oil

GARNISHES
Lemon Slices
Parsley; Chopped
Paprika

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