Hummus           

 2 15 oz. cans chickpeas (garbanzo beans)
 1/2 c. tahini (sesame-seed paste)
 6 T. lemon juice
 3 lg cloves garlic, pressed
 1 t. ground cumin
 salt and pepper
 (optional: pinch of cayenne pepper)

 Drain beans, reserving liquid.  Place in food processor or
 blender with other ingredients and 1/4 c. of liquid.
 Process until the mixture is smooth, adding liquid until
 desired consistency is reached.  Adjust seasonings with
 more cumin, lemon, or salt & pepper.

 Garnish with fresh chopped parsley, if desired.  Serve
 with crackers, pita bread, carrot sticks, other veggies.

 Makes about 3 cups.
 
 
Chana Dal version:

  1½ cups china dal
  5 cups hot water
  put in crock pot on low overnight, then drain, reserving some liquid
  half a can of tahini
  juice of two large lemons (6-8 T.)
  3 lg. cloves garlic, pressed
  1½ teaspoons each cumin & coriander & salt