- 1 can (15 ounces) chickpeas (garbanzos), rinsed and drained
- 1/4 cup tahini (sesame-seed paste)
- 3 tablespoons warm water
- 3 tablespoons extra-virgin olive oil
- Zest of 1 lemon
- Juice of 1 1/2 lemons
- 2 teaspoons finely minced garlic
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Process all of the ingredients in a food processor until smooth. Store, covered, in the refrigerator for up to a week.