From: The American Cancer Society Cookbook

1/4 cup tahini or peanut butter
1 tsp cumin, or more to taste
1/2 tsp salt
1 tsp minced garlic
3 Tbsp lemon juice
3 Tbsp hot water
19oz chickpeas or black beans, drained
Cayenne pepper or hot sauce, optional
Chopped fresh parsley, optional

Puree chickpeas in blender or food processor to desired consistency; add remaining ingredients, except parsley, and mix well. Taste and adjust seasonings. Spread on plate; sprinkle with parsley. Yield: 1 1/2 cups