• 1 can cooked Garbanzo Beans (chick peas) drained and rinsed
• 1 large onion, minced
• 4-5 tablespoons minced garlic
• 1 tablespoon olive oil
• 1/2 cup fresh lemon juice
• 2 tablespoons soy sauce
• 1/4 cup tahini
• 1/2 cup parsely leaves
• 1 medium jalapeño pepper (to taste)
• tabasco sauce and/or dried red pepper flakes (to taste)
• black pepper

In a large pan sauté the onions in the olive oil until they begin to brown. Add garlic and continue on low heat until well cooked and brown. For best results some onions should be crusty and almost burnt.

Combine all ingredients in a food processor and purée. Add more jalapeño, black pepper, tabasco sauce and dried red pepper to taste. I like it hot! Place in a covered container and allow to stand in refrigerator overnight. Serve as dip with sliced pita bread, and raw vegetables (carrots, broccoli, cauliflower, green pepper).