2 large cloves garlic, peeled
2 cans (15.5 oz) garbanzo beans
4 1/2 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon freshly ground sea salt
pepper to taste (optional)
2 tablespoons olive oil
In food processor, chop garlic until finely chopped. Drain but do not rinse beans. Reserve liquid for later. Add all remaining ingredients. Process in food processor until smooth adding reserved bean liquid until desired consistency is reached. I had to use 2 tablespoons of the bean liquid. Store in air tight container in fridge.