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This recipe is so delicious and easy. You just plop everything in the food processor and, ta-da, that's it! Try topping it with olive oil, toasted pine nuts, fried red onion and za'atar (Middle-Eastern spice) for some extra-special flair, as pictured above. For an alternative to pita or chips, use endive or other fresh veggies.

1 15-ounce can chick peas, drained, reserving liquid
¼ cup tahini, preferably raw (Raw tahini tends to be really thick. If this is the case, add about a tablespoon or 2 of extra virgin olive oil to thin it out.)
3 tablespoons lemon juice
2 cloves garlic, cut into 3 pieces each
¼ teaspoon ground cumin
fine sea salt, to taste
ground white pepper, to taste

can opener
food processor fitted with bottom chopping blade
rubber spatula
dry measuring cups
citrus juicer
liquid measure shot glass
chef's knife
cutting board
dry measuring spoons

1. Place drained chick peas, tahini (olive oil, if using), lemon juice, garlic, cumin, salt and pepper in the food processor.
2. Process until a paste is formed.
3. With processor running, add reserved chick pea liquid until desired consistency is achieved.
4. Taste and adjust seasonings as necessary.

Yields about 2 cups
© 2009 by Allison Lattman

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