1 (16 oz.) can chickpeas
3 tbsp. tahini (ground sesame seed paste)
1 clove garlic
juice of 2 lemons
1 tbsp. olive oil

Cook chickpeas approximately 6 minutes in pan of water. Drain. Blend in blender the chickpeas, tahini, garlic, lemon juice and olive oil until smooth. Little water may be added to thin slightly.