This creamy spread made from canned chickpeas is easy to make and perfect for scooping up with tortilla chips or baby carrots. Welcome to the dipping life!
In liquid measuring cup, stir together water, lemon juice, tahini, and oil.
Set colander in sink. Open can of chickpeas and pour into colander. Rinse chickpeas with cold water and shake colander to drain well.
Transfer chickpeas to food processor. Add garlic, salt, and cumin to food processor and lock lid into place. Process mixture for 10 seconds.
Transfer the drained chickpeas to the food processor.
Stop food processor, remove lid, and scrape down sides of bowl with rubber spatula. Lock lid back into place and process until mixture is coarsely ground, about 5 seconds.