1 1/2 - 2 cups cooked chickpeas (15 oz can) save the water and add to blender as needed to create a creamy result 2 T lemon juice 2 T sesame seeds 1 clove garlic 1/2 t cumin

First blend raw sesame seeds (or toast first) in small high powdered blender—then add it to all the other ingredients in full sized blender. (I use VitaMix) Adjust garlic and lemon to taste. Add a little oil and reserved chickpea water to desired creaminess.