1 cup of dry garbanzo beans
1 tbsp of olive oil
1 lemon
1 tsp of salt
1 tsp of cumin
1 tbsp of tahini
3 crushed cloves of garlic

Soak garbanzo beans overnight
Strain and rinse, then add to pot with water and boil
Squeeze lemon juice and set aside
Once soft, add beans to a blender. Include some water from pot, but don’t add water above the beans
Blend until chunky (this may require stopping and mixing with a spoon)
Add olive oil, lemon, salt, tahini, cumin, and crushed garlic
Add water as needed to reach desired texture
Add to container and refrigerate overnight (though I start eating it right away

Great with unsalted chips, carrots, celery, cherry tomatoes, and pita bread.