zerographic: (Punky Power!)
So I remember :P

Prep Time: 5 minutes
Ingredients:

2 cans (approx 3 1/2 cups canned garbanzo beans (chickpeas), rinsed well and drained.
1/2 cup of freshly squeezed lemon juice
6 Tablespoons of tahini
3 cloves of garlic, smashed with the flat of a big knife
3 tablespoons of olive oil
3/4 teaspoon of ground cumin
3/4 teaspoon of cayenne pepper
a few grinds of freshly ground black pepper
1 1/2 teaspoon of salt (or to taste)

Preparation:

Put 1/2 the lemon juice and all ingredients into the food processor or blender except the chickpeas and blend for 5 seconds. Add the chick peas and blend on high until it reaches the the consistency of sour cream, but granular, about 10-15 seconds. Blend in remaining lemon juice to taste. If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency. Taste, and add more salt if you feel it needs it.

Transfer to a serving bowl, cover and refrigerate for a few hours before serving. (It can be eaten immediately, but becomes even more flavorful if left to chill well.)

Note: Be sure to rinse the canned chickpeas well to clear away the taste of any ingredients used in the canning process.

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