KARL IRVINE'S GARLICBUSTER HUMMUS

3 large garlic cloves, peeled
2 cups chickpeas, cooked (or one 19-oz can chickpeas)
1/3 cup tahini (sesame paste)*
2 tbsp olive oil
1/3 cup fresh lemon juice
1 tsp cumin; ground
1/4 tsp pepper
1 pinch salt (optional)
torn pita bread and assorted dippers (to serve)

Puree garlic in food processor.

Drain chickpeas and reserve 1/4 cup cooking liquid or liquid in can. Add chickpeas and process until smooth.

With motor running, add tahini, olive oil, lemon juice, cumin, pepper and salt. Process until smooth. For a more spreadable hummus, add 2 Tbsp of cooking liquid, process. Repeat until desired consistency.

Serve in a bowl with torn pita bread and assorted dippers.

*Sesame paste available in Greek, Middle Eastern or health food stores. An untraditional substitute is peanut butter

Makes about 2 cups
Adapted from source: The Toronto Sun