• 2 medium cloves garlic, roughly chopped
• 1/4 C. lemon juice
• 1/4 C. water
• 1 14 oz. can chickpeas (garbanzo beans), rinsed and drained
• 1/2 C. tahini (sesame seed paste)
• 1 tsp. sea salt (or table salt to taste)

Place all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally.  It can be refrigerated, covered, for up to 1 week and frozen for up to 3 months.