1 1/2 cup dry chickpeas (garbanzo beans)
Chicken stock to cover
1/3 cup tahini or about 2/3 cup sesame seeds
1/2 cup lemon juice
1 1/2 teaspoon salt
1 clove garlic
1-2 Tablespoons liquid from beans
1/4 teaspoon cumin
2 Tablespoons parsley
1-2 Tablespoons olive oil

Crockpot and Food Processor, Vitamix or nice blender needed.
Wash beans and place in crockpot. Cover with chicken stock by a few inches. Add water if you do not have enough stock or broth. Cook on low for 6 or more hours.
Once the chickpeas are cooked, pour into your food processor or nice blender, liquid and all. If you food processor is powerful enough to grind tiny seeds, add sesame seeds, otherwise buy tahini in the ethnic foods section. My Vitamix does a great job on sesame seeds. Add the lemon juice, salt, garlic, cumin, and parsley. Grind on high until well processed. Pour olive oil in and blend until smooth. I use a stick designed for my Vitamix to push ingredients into the blender. I place anything that is not eaten into my refrigerator, it keeps for about a week.
Enjoy.