Preparation Time: 30 minutes or less Cooking Time: 30 minutes or less Serves: 8

Ingredients:

15-oz can chickpeas, rinsed and drained
1 clove of garlic, chopped
3 Tbs. fresh lemon juice
3 Tbs. tahini
2 Tbs. extra-virgin olive oil
1 tsp. ground cumin
Kosher or other large crystal/flake salt
1 large seedless cucumber
1/4 cup plain yogurt
2 Tbs. toasted sesame seeds

Here's what all that looks like set out on my cutting board, minus the cumin.

If that looks like more than one clove of garlic to you, you're right. It's three. If my wife weren't going to eat this too there'd be even more, I can't get enough garlic. The recipe calls for 1, adjust as you will.

Step 1:

Toss the chickpeas, garlic, lemon juice, tahini, olive oil, cumin, ~ 1/4 tsp salt and 2 Tbs water in a food processor. Process until the mixture is smooth.

It'll look about like this, don't forget to scrape down the sides with a rubber spatula.