1 cup dry chick peas, soaked and cooked (save the water)
1/3-1/2 cup sesame tahini
1/2 small onion or 1-2 green onions, finely chopped
2 stalks celery or 1/2 green pepper, finely chopped
1-2 cloves garlic, minced
3-4 tbsp. lemon juice
2-4 tsp. tamari soy sauce
1-2 tsp. parsley
1/2 tsp. each parsley and paprika
few dashes each cayenne and sea kelp
vegetable salt to taste
Mash the cooked chick peas (or use a food processor) using only about one cup of cooking water. Mix or blend the onion, garlic, lemon juice, tamari, herbs and spices, along with a few tablespoons of cooking water from the chick peas, in a food processor or a blender.
(Onions and garlic may also be chopped and cooked with the chickpeas.) Add tahini to mixture and then add to the chick peas. Mash everything together while the chick peas are still hot. Add chopped celery or green pepper for texture and flavor. Use the spread in sandwiches, on crackers, as a celery stuffer or as an appetizing vegetable dip.
Source: alive Magazine (pre-2000)