16 oz garbanzo beans; canned
1 1/2 cloves garlic
1 tbsp lemon juice
3 tbsp sesame tahini
1/8 tsp ground cumin
salt; to taste

1. Drain 1/2 of liquid from the can of garbanzo beans. Put beans with remaining liquid in a food processor or blender. Add garlic, lemon juice, and tahini. Process until smooth.

2. Add cumin and salt to taste and process or blend a few seconds more.

Serve at room temperature in bowl.

Notes:
This Middle Eastern dip can be served with fresh raw vegetable pieces, cracker bread, or toasted pita bread.

Recipe can be made 3 to 4 days ahead and stored, covered, in refrigerator.