3 cans (15 oz.) garbanzo beans, drained (I prefer Hanover—better taste, less salt)
2-5 cloves of garlic
1/2 cup tahini
1/2 cup fresh lemon juice
1 Tablespoon fresh lemon zest
1/2 cup cold water
1/8 teaspoon ground black pepper OR cayenne pepper (optional)
In a food processor, grind beans and garlic until chopped well. Add tahini, lemon juice and zest
(and optional pepper) and process until smooth, adding water as needed to make a smooth puree.
Scrape into serving or storage container. Can be refrigerated up to one week.