one 19-ounce can chickpeas, rinsed and drained
2 cloves of garlic, minced
3 tablespoons lemon juice
1 tablespoon olive oil
½ teaspoon hot sauce
1 tablespoon sesame oil
½ teaspoon ground cumin
2 tablespoons chopped parsley, for finishing
Lemon slices for garnish
Puree chickpeas coarsely in a food processor fitted with a steel blade; add all ingredients except parsley. Puree the mixture, and adjust seasonings to taste.
Transfer to bowl, top with chopped parsley. Garnish with lemon slices if desired.
(Recipe from Jack and Marge Lanthier, Highland Beach)