Makes about 2 1/2 cups
3 garlic cloves, peeled
6 T. lemon juice
2 T. tahini, unsalted
1 to 2 tsp. salt (use lesser amount if using canned beans with salt or tahini with salt)
2 T. olive oil
3 c. chickpeas/garbanzo beans, cooked (2 cans)
1/4 to 1/2 c. water, as needed
fresh chopped cilantro
If starting with dried chickpeas/garbanzo beans, soak 2-3 cups beans overnight (6-8 hours) in enough water to generously cover beans. Drain water. Rinse and cover with fresh water and bring to a boil. Reduce heat and simmer for about 1 hour until tender. Drain and rinse cooked chickpeas in cold water until cool enough to handle.
Measure 3 cups of chickpeas. Place unused cooked chickpeas in plastic ziplock bag and freeze until needed. (To thaw, place needed amount of frozen beans in ziplock bag in tepid water for a few minutes until thawed, or microwave.)
Process salt, garlic, and olive oil, tahini, lemon juice and a few chickpeas in food processor or blender until smooth. Add remaining chickpeas to equal 3 cups and process, adding water as necessary for desired consistency. Adjust lemon, salt, garlic, and tahini to taste. Pour in bowl and serve with fresh cilantro garnish.