Ingredients:

3/4 cup hempseed tahini (see recipe below)
1 can (15 ounces) chickpeas
1 tablespoon hemp oil
1/2 cup lemon juice
3 to 4 cloves garlic
1 teaspoon soy sauce
freshly ground pepper
a pinch of cayenne pepper (optional)

Directions:

Puree the chickpeas in a blender, add the other ingredients, and blend until the texture is smooth and creamy.

Makes two cups.