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.