Though we are all Christians together, we are all different, and the problems and the difficulties, the perplexities and the trials that we are likely to meet are in a large measure determined by the difference of temperament and of type. We are all in the same fight, of course, as we share the same common salvation, and have the same common central need. But the manifestations of the trouble vary from case to case and from person to person. There is nothing more futile, when dealing with [a] condition, than to act on the assumption that all Christians are identical in every respect. They are not, and they are not even meant to be.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
	Jewish		1	servings

INGREDIENTS

2	c	Cooked chickpeas; (or 19 oz can)
1/4	c	Fresh parsley
3		Cloves garlic
1	tb	Oilive oil
2	tb	Tahini; (sesame paste)
3	tb	Fresh lemon juice
		Salt & pepper to taste
1/2	ts	Ground cumin
1	ds	Cayenne pepper

INSTRUCTIONS

This recipe is from the "MealLeaniYumm" cookbook by Norene Gilletz
Drain chickpeas, reserving about 1/2 cup of the liquid. If using canned
chickpeas, rinse them & drain well. Process parsley & garlic until finely
minced, about 15 seconds. Add chickpeas & process until pureed. Add
remaining ingredients & process until very smooth, adding enough of the
reserved liquid for a creamy texture. Process around 3 minutes. Chill
before serving.
This makes about 2 cups. Keep refrigerated.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Feb
10, 1999, converted by MM_Buster v2.0l.

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