I'm kind of stealing this from the E2 Extra website with some changes. But it's so basic, I hope it's okay.
2 cans unsalted chickpeas, drained, but save the liquid!
3 cloves of roasted garlic
juice of 1 lemon
2 tsp ground cumin (or if that seems too strong, start with 1 tsp and you can add more later to taste)
1 tsp low-sodium tamari (or soy) sauce (optional)
liquid from the can, to desired consistency
Roast the garlic in the oven, 375 for 20 minutes (just put them unpeeled, uncovered in a little pan). Let cool. Squeeze out the gooey insides into your blender (smells great!). Add the lemon juice, some liquid from the can (start with 1/4 cup), the cumin, the tamari, and about 1/4 of the beans. Blend until very smooth. Add all but 1/4 of the beans, blend until smooth, add liquid if you want it less thick. Then add the last of the beans and blend to desired consistency. If you want a smooth base with a few chunks of chickpeas, blend some. If you want it all smooth, keep blending. Spoon into a bowl and top with paprika to make it look pretty.
I've become such a salt wimp that even 1 tsp of the tamari seemed too much. So I think I'll go without it next time. Or go down to 1/2 tsp or 1/4 tsp just to get that little flavor.