Ingredients:

1 1/2 cups chickpeas
3 medium garlic cloves, minced
1 1/2 tsp salt
dash of soy sauce
juice of 2 medium lemons
3/4 cup tahini
1/4 cup finely minced parsley
dash of black and cayenne pepper

Cook the chickpeas in water until soft, I generally used canned peas, however dried peas can be used by soaking the peas overnight in cold water. When soft, drain the peas and place in a large bowl. Mash the softened chickpeas with a potato masher or a large spoon. A blender can be used if a smoother textured spread is desired. Add the remaining ingredients and mix until uniform. Cover and chill. This recipe tends to keep for some time.