Ingredients:

• 20 lbs cooked chick peas
• 3 tbsp sea salt (opt.)
• 20 cups tahini
• 50lemons, juice of
• 2 heads minced garlic
• 23 L water

 Other Options:

• 10 cups diced fresh parsley
• 4 cups diced onions
• 1 cup toastd sesame oil (opt.)

Equipment:

• 38 L pot
• very large mixing bowl

Soak chick-peas overnight. (Note - they will double in volume so fill the container full of water and only half full of dry chick peas.) Drain the water and place chick-peas in a 38 L pot with 23L of fresh water and salt, and bring to a rapid boil over high heat. Reduce heat and simmer for at least one hour (or until chick-peas are easily mashed between finger). In a very large micing bowl, combine all ingredients and, with a food masher, mash chick peas until smooth. (An alternative is to place all ingredients into a food processor or blender and blend until smooth.) Be sure to add water as necessary to create a creamy consistency. Let cool, and serve as a sandwich in pita bread with sprouts and/or lettuce and cucumbers, or as a dip for cut vegetables and wedges of pita bread. If used as a dip, spinkle paprika over top. If using oil drip it on top.