Hummus

Drain one 15-oz. can of chickpeas, reserving the liquid. Place the
chickpeas into a food processor with 2 tablespoons of the liquid, 4
tablespoons of tahini, 1/4 teaspoon salt, 1 1/2 teaspoons garlic,
squeezed through a garlic press, and the strained juice of one lemon.
Process until smooth. Serve on a plate, garnished with paprika or
black olives.

Notes: Chickpeas are also called garbanzos, and are available canned
in most supermarkets. Tahini (sesame paste) can be found in Middle
Eastern shops and also in many health food stores; the kind you can
buy in bulk from a big bucket is usually better than the bottled kind.
I like to serve this with pieces of vegan pita bread. Hummus is also spelled
as humus.