1 15-oz can garbanzo beans, drained and rinsed

2 T plain yogurt

2 T tahini

2 T lemon juice

1 tsp cumin

pinch of salt

~3 T water as needed for the consistency you like

Mince garlic in processor. Add remaining ingredients (minus the water); blend until puree forms. Add water as necessary for desired creaminess. Season as needed.

Kosher salt

3 cups plain yogurt, preferably whole-milk yogurt

1/4 cup chopped fresh flat leaf parsley

1/4 cup chopped fresh mint

4 T freshly squeezed lemon juice

Freshly ground black pepper

Peel and seed the cucumber. Grate the cucumber and place it in a strainer set over a bowl. Generously salt the cucumber and let drain for half an hour, then squeeze the liquid out. In a bowl, combine the cucumber, yogurt, parsley, mint and lemon juice. Season to taste with salt and pepper.