- 1 15-to 16-ounce can garbanzo beans (chickpeas), drained
- 1 small garlic clove, pressed
- 6 tablespoons extra-virgin olive oil, divided
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon sugar
- 1/4 teaspoon ground cumin
- Puree beans, garlic, 3 tablespoons olive oil, and lemon juice in processor. Add 3 tablespoons oil, sugar, and cumin. Puree until very smooth, about 1 1/2 minutes. Season with salt and pepper. Transfer to bowl. Cover; chill at least 1 hour. DO AHEAD: Can be made 1 week ahead. Keep chilled.