I tried this recipe earlier in the week and it was really yummy, but my "large pinch" of cayenne pepper might have been too large as it was a little spicy, but not spicy enough to deterr us from eating it!  Making it from scratch and dried beans really makes a difference.

Ingredients
1 cup dried chickpeas (garbanzo beans)
2 Tablespoons tahini
4 cloves garlic, crushed
2 teaspoons ground cumin
1/3 cup lemon juice
3 Tablespoons olive oil
Large Pinch of cayenne pepper
lemon juice, extra
paprika
Fresh Parsley, chopped

Directions
Soak the chickpeas overnight in 4 cups of water.  Drain, rinse and place in a large saucepan with 8 cups fresh water (enough to cover the chickpeas by 2 inches).  Bring to a boil, then reduce the heat and simmer for 1 1/4 hours or until very tender.  Drain well, set aside the cooking liquid, and leave until cool enough to handle.  Pick out any loose skins and discard.

Process the chickpease, tahini, garlis, cumin, lemon juice, olive oile and 1 1/2 teaspoons salt in a food processor until thick and smooth.  With the motor still running, gradually add enough of the cooking liquid (about 3/4 cup) to form a smooth, creamy puree.  season with salt or extra lemon juice.

Spread onto a flat bowl or plate, drizzle with oil, sprinkle with paprika, and toss the parsley over the top.  Serve with pita bread.

Makes 3 cups.