I like to be prepared and have pre-cooked chickpeas on hand in the freezer. Saves the hassle of soaking and cooking them just to make dip. Next time you make a batch of cooked chickpeas do some extra for things like this.
400g cooked chickpeas
1 clove garlic
1 tbs of tahini
Juice of one lemon
generous pinch of salt, to taste
1/2 ts ground cumin
2-3 tbs olive oil
Place all ingredients in your food processor or blender, blitz until smooth. You may need to add a bit more oil or a dash of water depending on the consistency you like.
Decant into jars or containers and refrigerate for 2 hours before serving.
This will keep about a week and definitely tastes better the next day and beyond...