Step 1

Add 1 1/2 cups cooked chickpeas, 10.5 ounces silken tofu or soft tofu, 2 tablespoons fresh squeezed lemon juice, 1/4 cup tahini, 1/2 teaspoon salt, and 1/2 teaspoon ground cumin to a food processor or blender.

Step 2

Blend until smooth, scraping down the sides of the food processor or blender if necessary.

Step 3

Serve immediately or store in an airtight container in the fridge for up to five days.