1 15-oz can chickpeas (garbanzos), drained
1⁄2 C water (1⁄4 C or less for a stiffer texture)
3 T tahini (find it near the nut butters at your grocer)
1 T toasted sesame oil (or olive oil)
3T lemon juice
1 large garlic clove, mashed
salt & pepper, to taste
Place all the ingredients in a blender or food processor and blend to desired consistency.
Serve with raw vegetables or chips as a dip, on crackers as a spread, or stuff into warmed pita bread halves with grated carrots, shredded lettuce, or fresh alfalfa sprouts on top.
Variations: Add spices such as cumin and coriander or dill seed; blend in vegetables such as red pepper; or stir in chopped olives, sun-dried tomatoes, chopped celery.