This is a middle eastern dip concoction made primarily from chickpeas. You can buy the chickpeas already cooked in a can or cook your own. I prefer to cook my own since its a lot cheaper that way. Any cooked chickpeas that you don't use right away can be frozen for future use.

1lb dried chickpeas, washed and picked over 4-6 cloves of fresh garlic 1 bunch of parsley or 1TBS of dried parsley 1 small onion or 1TBS of onion powder 4-8 TBS Sesame Tahini 3/4 Cup Lemon Juice 1 TBS Sesame Oil 1TBS Salt 2-3 Jalapeno peppers or 1 tsp cayenne powder 1 tsp powdered cumin 1 tsp powdered coriander 1 tsp oregano

Place the chickpeas in a large pot and cover with about two inches of water. Bring to a boil and let boil for 5 to 10 minutes. Turn off heat, cover pot and let them soak for about 2 hours.

Drain the chickpeas and reserve the cooking stock. Put the chickpeas and other ingredients into a food processor and mix well. Add water from cooking stock to adjust thickness. You may want to adjust the salt and cumin according to your own taste. Be careful with the cumin, its easy to overdo.

This has a lot of garlic in it, so don't plan on getting frisky with anyone soon after consuming.

I like to eat this stuff on nacho chips. Yummie!