by Monita Buchwald

Ingredients:

1 cup dried garbanzo beans
1/3 cup sesame paste
1/3 cup fresh lemon juice
3 garlic cloves minced
½ teaspoon cumin
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh dill
Salt and pepper to taste

Directions:

1. Place the beans in a bowl and cover with water 2” above the beans. Let them soak overnight.
2. Drain well. Cook the beans in water (a little more water than to cover the beans) – bring to a boil and then reduce to a simmer. Cook till tender then drain and reserve the water. Rinse the beans well.
3. Purée the beans with sesame paste, lemon juice, garlic, and dill. Then add the oil and enough reserved cooking liquid to make the mixture fluffy. Season with salt and pepper and set aside.

To Serve:
1. Re-heat the falafel balls.
2. Warm the pita bread.
3. Dress the Israeli salad with lemon juice, olive oil salt and pepper.
4. Garnish the baba ganoush with olive oil, and paprika.
5. Fill two halves of pita bread with Israeli salad 4 falafel balls each and drizzle with dill humus. Serve four pita quarters on the side with additional humus and the baba ganoush.