Ingredients

• 2 cans of garbanzo beans
• 2 cloves garlic, peeled
• Juice of 1 small lemon
• Juice of 1 lime
• 1/3 cup tahini
• ¼ cup loosely packed fresh cilantro leaves (optional)
• Pinch of cayenne pepper or chili powder
• ½ cup olive oil, usually extra virgin
• Salt to taste

Method

1. Drain the beans, but reserve the liquid for use later
2. Reserve a few beans for decoration later
3. Place the beans in a food processor (or blender, but food processor is easier), pulse the cooked chickpeas to mash them.
4. Add the garlic, lemon and lime juices, tahini, cilantro, and cayenne with a few pulses and, with the machine running, slowly add the oil until you get a fluffy, smooth consistency.
5. Season with salt
6. Adjust the consistency with the reserved liquid or oil as necessary.  
7. Scrape into a serving bowl and decorate with the reserved beans and possibly a little chili powder or paprika for color (no more flavor needed!)
8. Refrigerate, covered, up to 3 to 4 days.