1 cup cooked chickpeas 1/3 cup tahini (ground sesame seeds w/ olive oil) 1/4 cup ground almonds 2 tablespoons olive oil 1 teaspoon garlic granules 1/4 cup water 1 tablespoon parsley leaf flakes 1/8 teaspoon cayenne 1/2 dash tamari or soy sauce salt to taste coarse-grind black pepper to taste Directions: Combine all ingredients in a food processor or blender until smooth. Serve at room temperature or cool. Chef Suggestions For appetizers, you might make open-face hummus tea sandwiches topped with a halved cherry tomato.