I have adapted this recipe from The Barefoot Contessa Cookbook.
2 cups chickpeas (garbanzo beans), drained
1 1/2 tsp Real Salt
4 garlic cloves, minced
1/3 cup tahini (sesame paste)
6 TBS fresh squeezed lemon juice (from 2 lemons)
2 TBS olive oil
8 dashes Tabasco sauce
Place all ingredients into blender or food processor and puree. Taste for seasoning and chill before serving.