By Irene Hayton

This recipe is from Eating Alive II.

• 2 cups (500 ml) cooked chickpeas, or a 19 ounce (540 ml) can, rinsed and drained
• 2 tablespoons (30 ml) tahini (sesame seed paste)
• 2 large garlic cloves, minced
• ¼ cup (50 ml) chopped fresh parsley
• 1 teaspoon (5 ml) ground cumin
• ¼ teaspoon (1 ml) unprocessed sea salt
• 1 tablespoon (15 ml) extra virgin olive oil
• 3 to 4 tablespoons (45 to 60 ml) fresh lemon juice
• 2 to 3 tablespoons (30 to 45 ml) water

Combine the chickpeas, tahini, garlic, parsley, cumin, sea salt, olive oil, 3 tablespoons (45 ml) of the lemon juice, and 2 tablespoons (30 ml) of the water in a blender. Process until smooth, stopping to scrape the mixture from the sides, if necessary. If the mixture is too dry, add more water, ½ tablespoon (7 ml) at a time, while processing. Taste and adjust the seasonings, and add the rest of the lemon juice, if desired.

Serve with: warm sprouted whole-grain tortillas; on toasted yeast-free rye bread; in a sandwich with sliced tomatoes and broccoli sprouts; or with combination of steamed vegetables (carrots, broccoli, cauliflower, etc.) and raw vegetables (cucumber slices, snap peas, jicama slices, grape or cherry tomatoes, etc.).