1/2 c Sesame Seed Paste —
(tahini) 1/3 c Water
1/4 c Olive Oil
6 tb Lemon Juice
4 Cloves Garlic — peeled
2 cn Garbanzo Beans — well
Drained 1/2 ts Ground Cumin
1 ts Coriander Seeds
Salt — to taste Combine first five ingredients in food processor and blend until smooth. Add chickpeas and seasonings and blend to puree. Taste and adjust flavors to suit (I usually like a little more lemon.). The mixture you get before adding the chickpeas is also delicious, although extremely strong in garlic :>). Use a bit less garlic, thin with water and you’ve got a delicious salad dressing. Unfortunately, a very high fat salad dressing, though. Craig Claiborne’s Favorites from the New York Times, vol. 3. Recipe By : Karen Weston <KWESTON@UTDALLAS.EDU>