2 (15 ounce) cans garbanzo beans, drained, liquid reserved
2 tablespoons lemon juice
2 tablespoons olive oil
3 cloves garlic roasted and diced
1 teaspoon ground cumin
1 teaspoon salt
4 drops sesame oil
Blend garbanzo beans, lemon juice, olive oil, 2 clove of garlic, cumin, salt, and sesame oil in a food processor.
Pour reserved bean liquid into the mixture as it blends until preferred consistency is reached.
Top with remaining garlic.
Serve with veggies, crackers or use as a spread on a sandwiches.
Store in an airtight container for up to a week in the fridge.
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