1 can chickpeas - (16 oz) -- drained, rinsed
1/4 cup minced red bell pepper
2 tablespoons minced fresh parsley
1 tablespoon minced scallion or chives
Juice of 1/2 lemon
2 tablespoons sesame paste (tahini)
1/2 teaspoon dried dill
1/2 teaspoon ground cumin
Freshly-ground black pepper -- to taste

Mash the chickpeas well and combine with the remaining ingredients in a mixing bowl. Mix thoroughly and pat into a serving container. Cover and refrigerate until needed. Pack into a tightly lidded plastic container to transport.

This recipe yields about 2 cups.

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