Instructions: Place garbanzo beans, 3 tablespoons bean liquid, minced green onion, tahineh, 2 tablespoons lemon juice, garlic, salt and dash hot pepper sauce in food processor bowl fitted with metal blade. Pulse on and off for slightly lumpy consistency. An alternative: continuous processing for smooth consistency. Adjust consistency with additional reserved liquid and lemon juice. Refrigerate overnight or as long as 3 days.

To serve, stir, adjust consistency according to its use (water is OK) and adjust seasoning. Garnish with sliced green onion and sun-dried tomatoes. Serve at room temperature or only slightly chilled.

This recipe yields 1 2/3 cups.

Comments: This is good as a spread or dip with toasted pita triangles.

Yield: 1 2/3 cups

NOTES :

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