1 16-ounce can chickpeas, drained and rinsed
2 Tablespoons toasted sesame seeds
1/4 (one-quarter) cup water
1 Tablespoon fresh lemon juice
1 Tablespoon finally chopped onion
1 teaspoon extra virgin olive oil
1 garlic clove, minced
1 teaspoon chili powder
1/2 (one-half) teaspoon cumin
1/2 (one-half) teaspoon oregano

Blend together all ingredients in a blender or food processor. Pour mixture into a small bowl, cover and refrigerate for two to four hours. Garnish with lemon slice, parsley and finally chopped green onion, if desired. Serve with pita bread, whole grain crackers or vegetable relish tray. Yields six servings.