½ tsp dried dill

½ tsp ground cummin

1 tbsp olive oil

Salt to taste

Place tahini sauce or sesame seeds/water in blender and liquefy. Add mashed garbanzo beans and blend well. Combine with the remaining ingredients mixing them thoroughly. Place in bowl. Cover and refrigerate overnight. Put 2 tablespoons of the mixture into pita bread pockets. Serve with chopped tomatoes, lettuce and your favorite salad dressing.