1 can 19 oz (540 ml) chickpeas, rinsed and drained

2 cloves garlic, crushed

1/2 cup (125 ml) water

1/2 cup (125 ml) tahini (sesame butter)

2 lemons, for the juice

Cumin, cayenne pepper, parsley and olive oil (optional)

In a blender or food processor, purée the chickpeas, garlic, water, tahini, lemon juice and salt until smooth.

If desired, sprinkle with cumin, cayenne pepper and/or parsley, and drizzle with olive oil.

Serve as a dip with plain or toasted pita bread, or serve with grilled meats and poultry.

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