This is a staple of the Middle Eastern kitchen, providing a good source of protein, and lots of versatility.

Ingredients
1 C organic, dried chickpeas (garbanzo beans)
1 tsp baking soda
½ C organic, toasted tahini (sesame butter)
3 cloves garlic, peeled and mashed
2 lemons, juiced
1 T olive oil
sea salt to taste
paprika, parsley for garnish
Directions
The night before: wash the chickpeas and soak them with baking soda in 3 C water.Next day: rinse the chickpeas, cover with cold water and bring to a boil; reduce heat to medium and cook until the peas are very tender, about an hour and a half. When cooked, drain the peas and keep some of the cooking water aside.Alternatively, the chickpeas can be pressure cooked, which takes much less time.Place chickpeas in a food processor and purée well, until smooth and creamy. Stir in the tahini, garlic, half the lemon juice, and salt. Adjust amount of lemon juice to your liking. If the mixture is too thick, thin with a little of the cooking water.To serve, place in a shallow bowl. Dust with paprika. Pour 1 T of olive oil in the center. Garnish with parsley. Serve with pita bread and black olives, or carrot and celery sticks.