2 c 16 oz Canned chick peas
3 tb Tahini paste
1 cl Garlic, minced
2 Lemons, juiced
Salt to taste Olive oil Combine all of the ingredients except the olive oil in a food processor or blender. Add 1/2 cup water. Process to a thick puree. Transfer to a bowl and cover with a thin film of olive oil to keep the hummus from crusting. Refrigerate until ready to use. Makes: 2 cups