Ingredients

• 1  15-ounce can garbanzo beans , rinsed and drained
• 1/4  cup tahini (sesame paste) or 3 tablespoons creamy peanut butter plus 1 tablespoon sesame oil
• 3  tablespoons lemon juice
• 1  tablespoon olive oil or cooking oil
• 2  cloves garlic , minced
• 2  teaspoons snipped fresh dill or 1/2 teaspoon dried dillweed
• 1/4  teaspoon salt
•   Dash ground red pepper

Directions

1. In a blender container or food processor bowl combine garbanzo beans, tahini or peanut butter and sesame oil, lemon juice, olive oil, garlic, dill, salt, and red pepper. Cover and blend or process until the mixture is smooth, stopping and scraping the sides as necessary.

2. Transfer to a storage container; cover and chill until ready to serve or for up to 1 week. (To tote, pack the storage container with ice.) Stir the spread before serving. Makes about 1-1/2 cups (twenty-four 1-tablespoon servings).

Make-Ahead Tip: Prepare spread. Cover and chill in storage container up to 1 week.