I recommend the hummous, too. I use OP's 'recipe', with a few modifications depending on mood. I leave out the garlic entirely if it's lunch when I'm working, so as to not breathe garlic fumes on my poor patients. I often add ground coriander along with the cumin, and lemon rind with it, too. Instead of lemon, coriander and cumin, I do a lime and ginger version, and an olive and oregano version. I've also experimented with roasted capsicum, with sundried tomatoes (hard to blend with my stick mixer), with leaving out the tahini (not as creamy, but still tasty,) with using lima beans or butter beans instead of chickpeas (smoother, less nuttiness, but still pretty good)... Use with vegetable crudites, as a spread on crispbreads or sandwiches, on hot toast, as a dip for koftas... yummy and good for you!