Hummous with Tahini 2 cups garbanzo beans (chick peas) 1 cup freshly squeezed lemon juice 1 cup garbanzo cooking water 1 to 4 cloves of garlic 1 1/2 teaspoon salt Paprika or hot red chili powder Cumin and olive oil Soak 2 cups of cleaned and sorted garbanzo beans (chick peas) in water to cover overnight. Cook in soaking water until tender. Reserve about 1 1/2 cups of cooking water and 1 cup of beans, drain the beans. Put drained beans in processors or mash with potato masher. Add 1 cup tahini and mix well. Stir in 1 cup of cooking water, 1 cup lemon juice, garlic and salt. If the hummous seems too thick slowly add water until you have the consistency that you like. Pour into flat bowl, decorate with reserved beans, drizzle with olive oil and sprinkle with cumin and paprika or red chili powder. Serve with fresh Pita bread.

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