I don't use tahini either, but for the cheats among us who can't be bothered with dried chickpeas:

can of chickpeas, olive oil, couple of pinches of salt, plenty of lemon juice and black pepper, and even more garlic, then whatever water you need to get the right consistency (you don't need to use all oil, I found out the first time!). Liquidise all together. And it firms up in the fridge so be warned!

the cumin sounds like a nice addition - I love the stuff. Don't think there's much difference really, but just to make it clear that it works much the same with a can of chickpeas.

I don't envy you the vegans Honey!

Kerri.