From the ArcaMax Publishing, The Culinary World, with Chef James Newsletter:
http://www.arcamax.com/news/chefjames/s-314090-634429
* 1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and
drained
* 1/4 cup tahini (sesame seed paste)
* 3
tablespoons water
* 2 tablespoons lemon juice
* 1
tablespoon extra-virgin olive oil
* 1 clove garlic, halved
* 1/2 teaspoon kosher salt
* 1/2 teaspoon cumin seeds, toasted
and ground,* or 1/2 teaspoon ground cumin
* 1/4 teaspoon cayenne
pepper
* 1 tablespoon chopped fresh flat-leaf parsley
*
Lemon juice (optional)
* Fresh flat-leaf parsley
1. In a food processor combine garbanzo beans, tahini, the water, the
2 tablespoons lemon juice, the oil, garlic, kosher salt, cumin seeds,
and cayenne pepper. Cover and process until smooth. Transfer to a
medium bowl. Stir in the 1 tablespoon parsley. If desired, stir in
additional lemon juice to taste.
2. Garnish with additional parsley. Serve with baked pita chips or
vegetable dippers, or use as a spread in a grilled vegetable sandwich.
*Note: To toast seeds, heat a small skillet over medium heat. Add
seeds. Cook about 2 minutes or until toasted and aromatic, shaking
skillet frequently. Place toasted seeds in a spice grinder and process
until finely ground.
Courtesy of FoodReference.com.