Tahini Sauce: 1/3 C tahini, 1/4 C lemon juice, 2-3 crushed cloves
garlic, 1/4 cold water (optional: salt, pepper). Blend well.

Hummus: Mix above sauce with 20 oz can drained chickpeas, 4 T of water
(optional: 1/4 + teas. dry-toasted cumin seeds crushed). Blend well.
(Hint: blend in the water THEN the chickpeas)

Baba Ganoush: 2 medium eggplants, pricked. Broil or grill over charcoal
(best) until eggplant collapses and skin is blackened. Turn frequently.
Remove by stem and cut into flower end, place upright in a bowl and let
drain 30+ minutes. Pull off skin (little bits can stay) and scrap any
slathers of meat left on skin as well. Blend with the tahini sauce above
MINUS the cold water, extra garlic optional. Blend well. This gets
better as it cools, so make ahead of time. Try on sandwiches instead of
mayo.

The tahini sauce is good over steamed veggies, rice or as a dip for cuck
spears.