Title: Humus tahini dip
 Categories: California, Appetizers, Vegetarian, Vegan
      Yield: 4 servings
 
    3/4 c  Chickpeas; soaked overnight
           -and drained
      2    Garlic cloves; minced
      1 ts Salt
    1/4 ts Pepper
      6 tb Tahini (sesame paste)
      2    Lemons, juiced
      1 tb Corn oil (or as needed)
      1 tb Olive oil
    1/4 ts Paprika
      1 tb Fresh parsley; chopped
 
  In a medium saucepan place the soaked chickpeas and cover them with
  water. Bring the water to a boil over high heat and vigorously cook
  the chickpeas for 10 minutes.  Reduce the heat to low and simmer the
  chickpeas for 1« hours, or until they are tender (add more water if
  necessary).
  
  Drain the water from the chickpeas.  Place them in a food processor
  (reserve 8 chickpeas for the garnish) and pur‚e them until they are
  very smooth.  Add some water if necessary.
  
  In a medium bowl, place the pur‚ed chickpeas.  Add the garlic, salt,
  pepper, tahini, and lemon juice.  Mix the ingredients together so
  that they are well blended.
  
  Add the corn oil and mix it in well so that a smooth paste is formed.
  
  In a small serving bowl, place the humus.  Smooth it down evenly with
  a knife.  Pour the olive oil in the center.  Sprinkle on the paprika
  and parsley.  Garnish the dish with the reserved chickpeas.
  
  Makes 1¬ cups.