Course : Appetizers
Serves: 6
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1 tablespoon safflower oil
2 tablespoons chopped onion
1 clove garlic -- minced
1/4 cup minced fresh parsley
1 teaspoon basil
1/4 teaspoon ground coriander
1/4 teaspoon oregano
1/4 teaspoon black pepper
15 ounces drained chick peas
3 tablespoons lemon juice
2 tablespoons toasted sesame seeds
1 dash cumin

Preparation / Directions:

GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs (opt) In a small skillet, heat oil; saute onion and garlic until onion is softened. Add seasonings. Stir just long enough to soften parsley. In food processor, combine rinsed and drained chick peas and lemon juice; process until smooth. Stir in onion and herb mixture; stir in sesame seeds. Spoon into serving bowl. Top with garnish if desired. VARIATIONS: 1. Substitute 15-oz can Great Northern beans for chick peas. Use only 2 T lemon juice, since this is a moister bean. 2. Replace chick peas with 1/2 lb firm tofu (1 cup) and 1/2 cup tahini; use only 1 T lemon juice and add 1 T soy sauce.

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