Hummus

This recipe is simple and delicious.  Use hummus as a spread on sandwhiches or as a dip with pita bread or vegetables.  Garbanzo beans (otherwise known as chickpeas) are a great vegetarian source of protein and folic acid. 

Hummus

1 3/4 cup chickpeas, soaked for a minimum of four hours and boiled for 1 1/2 to 2 hours  (or 398 ml can, rinsed well)
2 tbsp tahini
Juice of half a lemon
2 garlic cloves, crushed
1 tbsp sesame oil
2 tbsp water

Place all ingredients into a food processor and puree until well blended.

Update:  After trying the hummus I realize that it is a bit dry.  Add a few more tablespoons of water until you've reached a desired consistency.  It should be thick, but still dipable.