Yields 2 Cups
- 6 cloves garlic, peeled
- ½ teaspoon salt
- 1 (14-ounce) can garbanzo beans
- ⅓ cup tahini (sesame-seed paste)
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- ½ teaspoon ground cumin (optional)
Purée garlic and salt in food processor or blender. Add garbanzo beans and purée to a paste.
Add the remaining ingredients and blend until smooth.
Serve finished dip in a bowl or spread out on a platter. Drizzle with more olive oil and serve with raw vegetables or warmed pita wedges.