• 3 (15-ounce) cans chickpeas
• 1 cup plain yogurt
• 3/4 cup tahini
• 3/4 cup olive oil
• 4 garlic cloves
• Juice of 1 lime
• 1/2 cup chopped fresh cilantro
• 1/4 cup each chopped fresh basil, chives, and mint
• 1 teaspoon thyme
• 1/4 teaspoon ground cumin
• 1 tablespoon salt
• 1/8 teaspoon ground red pepper

Combine all the ingredients in a food processor and process until smooth. Add more lime juice and salt, if desired. Chill overnight before serving.

Yield: 2 1/2 cups.