3/4 cup dried chickpeas (or one 16 oz. can, rinsed and drained)
1/4 cup fresh lemon juice
1/4 cup plus 2 tablespoons tahini (sesame paste)
2 garlic cloves, finely minced
1/2 teaspoon ground cumin
salt

Soak dried chickpeas overnight in cold water. Drain and place in a pan with water to cover by two inches. Bring to a boil, reduce heat, and simmer until very tender, about 1 1/2 hours (I had to add a little more water during the cooking process). Drain, reserving the cooking liquid. Transfer the chickpeas to a food processor or blender and add the remaining ingredients. Purée until smooth, adding 2 to 3 tablespoons of the cooking liquid (or water) as needed to obtain a soft, creamy consistency. If desired, garnish with olive oil, parsley, and paprika.

Makes about 2 cups.