1 (19oz.) can garbanzo beans
2 garlic cloves
2/3 c. tahini (sesame seed paste)
1 teaspoon olive oil
5 teaspoon fresh lemon juice
1/4 teaspoon salt (optional)

Drain garbanzo beans. Reserve small amount of liquid to add to hummus if you prefer a creamier dip. Drop garlic cloves through feed tube of food processor while machine is on and process until garlic is minced. Add garbanzo beans, tahini, oil, lemon juice and salt and pulse on and off until well-blended. Mixture should be smooth and creamy. Add more salt, lemon juice or other seasonings to taste. For creamier consistency, add reserved bean liquid. Use immediately or cover and refrigerate. Dip will keep several days. Makes 3 cups.

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