Ingredients:     1 Cup of dry Chickpeas soaked over night in water (or a can)
                        Juice of ½ Lemon
                        2 Crushed Garlic cloves
                        1 tsp Salt
                        2 Green Olives
                        2 TBSP Raw Tehina (sesame paste)
                        2 Green Olives
                        2 TBSP Olive Oil
Preparation:    Boil the chickpeas for about 20 minutes. Drain and save the water. Blend all with emersion blender while the chickpeas are still hot (add a little of the hot water if you want it to be smoother). Serve and consume the same day, best if served warm, in a pita or in a plate with olive oil and sprinkled smoked paprika, fresh parsley, and or toasted pine nuts.
Some may use roughly crushed chick peas or beans in the mix.

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