Lemony Chickpea-and-Tuna Spread

• 1 15-ounce can of chickpeas, drained
• 13 cup sesame paste (tahini), stirred well
• 1 clove garlic, peeled
• 2 scallions, chopped
• 1/4 cup water
• 1/2 teaspoon sesame oil
• 1 teaspoon cumin powder
• 1/4 cup chopped fresh coriander
• 13 cup canned water-packed tuna, drained
• 2 tablespoons fresh lemon juice
• Tabasco to taste
• Salt and freshly ground black pepper to taste

1. Combine all ingredients in the bowl of a food processor.
2. Puree to a coarse texture.
3. Cover and keep cool.
4. Serve on croutons, crackers or bread.

chickpeas, sesame paste, clove garlic, scallions, water, sesame oil, cumin powder, fresh coriander, water, lemon juice, salt

Taken from cooking.nytimes.com/recipes/6063 (may not work)