| 2 1/2 | c | Cooked chick-peas (1 cup dried), drained (reserve some of the liquid) -or- |
| 1 | | Can, (15-ounce) drained (reserve some of the liquid) |
| 3 | lg | Garlic cloves, finely chopped (or to taste) |
| 1/4 | c | Lemon juice |
| 3 | tb | Olive oil -or- |
| 2 | tb | Olive oil -and- |
| 1 | tb | Chili flavored olive oil |
| 3 | tb | Sesame tahini |
| 1/4 | c | Plain low-fat or no-fat yogurt (more if needed) |
| 1/2 | ts | Cumin |
| 3 | | Sun-dried tomatoes in oil, chopped roughly (up to 4) |
| 1/4 | c | Fresh cilantro, finely chopped |
| | Salt |
| 1 | ds | Cayenne pepper, or to taste (optional) |
| | Some finely chopped fresh cilantro for garnish |
