Got this recipe from Rachael Ray.
1 can chickpeas, drained, but reserve the liquid
2 T. tahini (found in specialty food aisle)
Drizzle of extra-virgin olive oil
1/2 t. crushed red pepper flakes
1 t. ground cumin
1 t. ground coriander (I often replace this with paprika because I never seem to have coriander)
1 clove garlic, crushed
coarse salt
1/2 lemon, juiced
Combine all of the ingredients in a food processor until smooth. Add more of the reserved liquid from the chickpeas to help create the right consistency if necessary.
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