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1 (15-ounce) can chickpeas, drained and rinsed
1 clove garlic
2 tablespoons tahini
1/4 cup fresh parsley leaves
6 fresh basil leaves
1 medium scallion, chopped
1 tablespoon chopped fresh dill
1 teaspoon honey
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/3 cup extra-virgin olive oil
Options for dipping: carrot sticks, sliced cucumber and whole-wheat pita chips