How to Make It

1. In the bowl of a food processor, whip one 19-oz (540-mL) can of drained chickpeas with a clove or two of garlic, the juice of a lemon, a big spoonful of tahini (sesame seed paste), a good drizzle of olive oil and pinch of salt.
2. If you like, toss in a few sun-dried tomatoes, roasted red peppers, a handful of thawed green peas or a spoonful of pumpkin purée.
3. Transport in a small resealable container with whole-wheat pitas or pita chips and carrot sticks for dipping.