---------- Recipe via Meal-Master (tm) v8.03
  Categories: Appetizers, Dips, Vegetables
       Yield: 6 servings
       3 c  Garbanzo Beans; Cooked
     1/4 c  Water
     1/2 c  Tahini; Sesame Paste
     1/3 c  Lemon Juice
   1 1/2 tb Garlic; Chopped
       1 tb Salt
       1 ts Cumin; Ground
       2 tb Olive Oil
       1 x  Lemon Slices
       1 x  Parsley; Chopped
       1 x  Paprika
   Puree the beans with the water in a food processor or
   blender to the consistency of a smooth,
   mashed-potatolike paste.  (The beans can also be
   mashed with the water by hand)  Add the tahini, lemon
   juice, garlic, salt and cumin.  Continue mixing until
   light and fluffy.  Put into a serving bowl and swirl
   in the olive oil.  Sprinkle on paprika and garnish
   with lemon slices and chopped parsley.  Serve at room
   temperature. Makes about 4 1/4 cups of dip.
   SUGGESTED DIPPERS:  Pita Bread Triangles, Celery,
   Carrots, Fennel, Cheddar Cheese