This is a great appy. I like to serve it with fresh pita, chopped tomoates, chopped red onion and either feta or blue cheese. This recipe came from my friend Nita Conlan aboard the Baba40 Odessa in Seattle.
1 can chickpeas / garbanzo beans
2 cloves garlic
1 Tbsp tahini
3 Tbsp olive oil
2 Tbsp lemon juice
Drain beans, reserving a little liquid if mashing by hand without food processor. Process or mash all ingredients until smooth. Add reserved liquid if needed.