1 16-oz. can garbanzo beans (also known as “chickpeas”)
1/3 cup Tahini (found in the ethnic food aisle or near the almond butter)
2-3 cloves garlic, peeled and chopped
Juice of 1-2 lemons
1 tsp ground cumin
½ tsp ground coriander
Sea salt and pepper to taste


Blend all ingredients in a food processor until smooth and creamy. Scoop into a bowl and serve as a dip with fresh veggies -- carrots, celery, squash, zucchini, string beans, red and yellow peppers, cucumber, broccoli, cauliflower, cherry tomatoes, etc.