3-6 large garlic clovesWhen I was a poor graduate student, I would try to make this by crushing chickpeas in a ziploc bag using an old wine bottle as a rolling pin. I do not recommend that technique.
2 15½ oz cans chick peas, drained and rinsed to remove excess salt
¼ C tahini
¼ C fresh lemon juice
up to 1¾ tsp salt
½ tsp cumin
½ C olive oil
Place the chickpeas in a food processor. Pulse until well-ground.
Add all the other ingredients, save the oil. Pulse until well-ground. Slowly add the oil while grinding in the food processor.
You want a nice chickpea, garlic, olive oil emulsion.
Chill in the fridge a few hours prior to serving. Serve with veggies or mushrooms.