3 T. lemon juice
3 T. tahini or peanut butter
2 T. olive oil
1, 15 oz. can garbanzo beans/chickpeas
1 clove garlic
1/2 tsp. salt
1/2 tsp. cumin
6-7 sprigs of cilantro
Add all ingredients to food processor and blend until smooth. Add water 1 T. at a time, if needed to thin.
There are endless variations to this recipe. I like to add fresh basil instead of cilantro, if available. I'll omit the tahini and add either 1/4 C. pesto, 1/4 C. sundried tomatoes or 1/3 C. olives.
For doubling, instead of extra chickpeas, use 2/3 C. cooked butternut squash or beets. Serve with crackers, pitas or fresh veggies.