5 cups cooked chickpeas or garbanzos (three 15-oz cans, drained or 2 cups dried, cooked) ¼ cup sesame tahini 2 tablespoons cold water 2 tablespoons fresh lemon juice ½ teaspoon ground cumin 3-4 cloves garlic, chopped 1 tablespoon extra-virgin olive oil Drain and rinse chickpeas, if using canned. Combine chickpeas with remaining ingredients except olive