Ingredients:
1 cup uncooked garbanzo beans
1 cup tahini
1/2 cup fresh lemon juice
3 cloves of finely chopped garlic
1 1/2 tsp salt
freshly ground pepper
1 cup of arugula

Soak garbanzo beans for at least 3 hours until they are plump and swollen.
In a pressure cooker cook the beans for 15 minutes. (Begin timing when pressure is up) If you don't have a pressure cooker, cook garbanzo beans for 1 1/2 hours or until very soft. As a short cut alternative, buy two large cans of cooked garbanzo beans. Save at least a cup of the water the beans were cooked in.

In a food processor puree the beans until the consistency is smooth. Add tahini, lemon juice, garlic, salt and arugula. Add bean water if the mixture is too thick.

Serve with warm pita bread, minty lentil salad, olives, mint and feta cheese.