1 16-ounce can chick peas, drained
1 small onion, chopped
1 clove garlic, minced
1/2 cup tomato sauce
Juice of one lemon
1 teaspoon ground cumin
1/2 teaspoon ground caraway
Pinch cayenne, to taste
2 tablespoons fresh cilantro or parsley leaves, chopped
Black pepper to taste

Puree all ingredients in a blender. Serve as a dip for raw vegetables.

Yield: about 2 cups