1 can (about 2 cups) chickpeas, drained, reserve liquid
1 clove garlic, crushed
2 tsp ground cumin
1/2 tsp salt
1 tbsp olive oil
Combine chickpeas, garlic, cumin, salt and olive oil in a food processor. Blend on low speed, gradually adding reserved liquid, until desired consistency is achieved. Serve with cherry tomatoes, broccoli, caulifl ower, celery, sweet pepper spears and carrot sticks.