Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      16 oz can     garbanzo beans -- chickpeas
   1      teaspoon      tahini
   1      teaspoon      extra-virgin olive oil
   1      teaspoon      chopped garlic
   1      tablespoon    water
     1/4  teaspoon      pepper
   2      teaspoons     fresh lemon juice
                        cayenne pepper to taste
     1/2  teaspoon      cumin
     1/8  teaspoon      salt
   2                    hard-boiled eggs -- yolks removed
   2      tablespoons   chopped black olives
   1      sprig         parsley

Preparation:

Drain and rinse the garbanzo beans. Try to remove as much of the loose outer covering of the beans during the rinsing process as possible. Discard these outer coverings. Process all ingredients except the eggs, olives, and parsley in a blender or food processor until smooth. Place in a serving dish. Remove the egg yolks and save for another recipe or discard. Chop the egg whites into small pieces, mix with the olives, and sprinkle over the dip. Garnish with parsley to serve. Recipe for Wednesday, 4/15/98 4 servings/Serving size: 1/4 cup