I think the best part about this recipe, other than the ease, is that it is a jumping off point to add any flavor you want. It would be delicious to roast the garlic first, make things spicy with a little jalapeño, finish with a drizzle of olive oil, really you could do anything.
2 cloves garlic, chopped
1 can low-sodium garbanzo beans, reserve liquid
juice of 1 lemon
3 tablespoons tahini
1 teaspoon salt
black pepper to taste
Combine all ingredients in a food processor or blender. Slowly add liquid from garbanzo beans until you reach desired consistency (I used about 3/4 of the liquid). Enjoy!
We Did It! Wednesday on Sew Much Ado