Step 1

1 In the bowl of a food processor, combine the tahini, water, lemon juice, garlic, salt and cumin and puree until the mixture becomes light-textured and smooth, about 1 minute

Step 2

2 Add the chickpeas and puree until very smooth, about 3 minutes

Step 3

3 Serve right away or transfer to an airtight container and refrigerate until needed

Step 4

4 NOTE: Author Joy Manning likes to use Goya brand canned chickpeas (not low-sodium) for this recipe; according to the magazine Today's Dietitian, rinsing and draining them reduces the amount of sodium by 41 percent