Forget the cumin seeds; add a little lime juice and salt
http://www.epicurious.com/recipes/food/views/Cucumber-Raita-104741#ixzz1YLE8PbNE

MAKE AHEAD TIP:
Cover and refrigerate for up to 4 days.

Per 2-tablespoon serving
Calories: 35
Carbohydrates: 5g
Fat: 2g
Saturated Fat: 0g
Monounsaturated Fat: 1g
Protein: 2g
Cholesterol: 2mg
Dietary Fiber: 1g
Potassium: 102mg
Sodium: 132mg

The garlic must be minced or pressed before going into the food processor or else the dip will contain large chunks of garlic.

To make ahead: The dip can be refrigerator, wrapped tightly in plastic wrap, for up to 24 hours. Season with additional Tabasco, salt and pepper to taste before serving.

I used Dried Tarragon that I got from the Spice dealer at Terminal Market, Philadelphia which worked just fine.
To Make Ahead: The dip can be rerfrigerated, wrapped tightly in plastic wrap, for up to 24 hours. Season with additional fresh lemon juice, salt and pepper to taste before serving.

“This wonderful bean spread has gained in popularity over the past few years. Our version has all the benefits of a more traditional recipe, but with less olive oil. The combination of garbanzo beans (also called chickpeas), tahini, lemon juice, cumin and garlic is a show-stopper. This is wonderful as a sandwich spread or as a dip with raw vegetables or pita triangles. Keep a batch in your refrigerator all the time and you’ll never be without a nutritious snack or lunch.”

Serve with Sweet Potato Latkes (http://www.recipething.com/recipes/show/5814)

Serve this on Carrot & Parsnip Latkes (http://www.recipething.com/recipes/show/5811)