2 cups dry chick peas - soak overnight and cook next day for 20 minutes (I have used canned, but decrease water if you do)

1 cup water
1 cup olive oil
juice from one lemon
2 cloves garlic (I used a garlic press)
2 tbsp. cumin
1 tsp. salt
1/4 tsp. cayenne pepper

Blend all ingredients in food processor until smooth and creamy.