Hummus

Two cans of chick peas (garbanzo beans)
3-6 T tahini (very roughly)
lemon juice
olive oil
minced garlic
salt

This is a very basic recipe, just toss everything in the food processor and adjust to taste and texture preference. As a bit of guideline, make sure you don't go too light on the tahini; early on my roommate in under grad who taught me to make hummus accused me of making poor man's hummus when I didn't put enough tahini in (tahini is the most expensive ingredient). The oil is what you vary to control the texture; I typically put in less than restaurants do because I like mine thick enough to stick to pita and with less fat. Generally You'll want to toss in 4-5 cloves of garlic to start, along with several tablespoons of lemon juice, about 3 T of tahini, a healthy splash of olive oil, and a hefty pinch of salt. From there just keep adjusting until you have something the consistency you want (for me thick and spreadable, for your typical version more akin to a sauce) with a nice rich taste and just enough garlic to wonder if you should go find a toothbrush before continuing your date (I'll save you the questioning: you should). Serve with pita.