Green Herb Hummus

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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