Ingredients:

1 15 ounce can garbanzo beans, rinsed and drained

1 clove garlic, minced

1 zucchini, sliced into thin rounds

salt and pepper

juice of one lemon (3 TBS)

2 TBS olive oil for saute

3 TBS tahini

1/8 tsp cumin

Directions:
In a nonstick pan, saute zucchini with garlic salt and pepper in olive oil, until slightly browned.

Add zucchini to a food processor, along with garbanzo beans, lemon juice, tahini. Add a pinch of salt. Add 1/8 tsp cumin. Blend until smooth. If it is not smooth and creamy, add more olive oil and continue blending until the mix is smooth and soft.

Goes great with sliced veggies and on crusty bread.