1 cn Chickpeas, 15oz
2 tb Lemon juice
1/4 c  Sesame seeds; toasted
1/4 c  Onion; chopped
3 cl Garlic; minced
2 ts Olive oil
2 ts Cumin; ground
1/4 ts Cayenne pepper
1/2 ts Salt
Parsley; chopped for garnish

Drain the chiuckpeas, reserving 1/4 to 1/2 cup of the liquid. Combine all
ingredientsa except parsley in blender. Puree until smooth, adding chickpea
liquid if needed to thin the puree. Refrigeerate for 3-6 hours before
serving to blend the flavors. Garnish with parsley before serving. Serve
with vegetables, pita bread or as a sandwich spread. serving = 1/4c =
111cal pro 5g, carb 8g, fat 6g, sodium 82mg exchanges: 1 low meat, 1 fat