Ingredients

• 2 garlic cloves, peeled and smashed
• 1/2 teaspoon salt
• 1 16 or 19-ounce can chickpeas (garbanzo beans), drained and rinsed
• 1/3 cup tahini, well stirred
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 3 tablespoons water
• 1 teaspoon ground cumin
• pita slices or sliced vegetables for serving

Makes 2 cups