Makes: About 2 cups
This easy preparation is especially tasty when spread on hearty whole-grain rye bread, but it's great spread on wedges of fresh pita bread, too. 

16-ounce can chickpeas, drained and 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 each: dried dill and ground cumin 
Freshly ground 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.