1 T Safflower Oil
2 T Chopped Onion
1 x Clove garlic, minced
1/4 c Minced fresh parsley
1 t Basil
1/4 t Ground Coriander
1/4 t Oregano
1/4 t Black pepper
15 oz Can drained Chick Peas
3 T Lemon juice
2 T Toasted Sesame seeds
1 ds Cumin
GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs (opt) In a small skillet, heat oil; saute onion and garlic until onion is softened. Add seasonings. Stir just long enough to soften parsley. In food processor, combine rinsed and drained chick peas and lemon juice; process until smooth. Stir in onion and herb mixture; stir in sesame seeds. Spoon into serving bowl. Top with garnish if desired. Makes 1 1/2 cups VARIATIONS: – substitute 15-oz can Great Northern beans for chick peas. Use only 2 T lemon juice, since this is a moister bean. ~ replace chick peas with 1/2 lb firm tofu (1 cup) and 1/2 cup tahini; use only 1 T lemon juice and add 1 T soy sauce.