Drain the chick peas and reserve the liquid.

Mash them with a potato masher, or puree in a blender or food processor.

Blend in the garlic, lemon juice, peanut butter, cumin, salt, oil, and cayenne pepper.

Add enough of the reserved chick pea liquid to make a smooth, but not runny, paste.

*You can serve this with pita bread cut up into small triangles.*

**You can refrigerate this for 3 to 5 days.**

***This is a variation of a Middle Eastern dish using peanut butter in place of sesame paste (tahini).***