Yields 12 servings

1 can (15 oz.) chickpeas (garbanzos), rinsed and drained
2 cloves garlic
1 Tbs. olive oil
3 Tbs. tahini
Juice of 1 lemon (3 Tbs.)
1/2 tsp. kosher salt
1/8 tsp. ground red pepper
5-6 Tbs. water

Add all the ingredients to a food processor or blender and pulse until smooth.