Hummus

2 cans (30oz.) chickpeas (also called garbanzo beans)

¼ c. lemon juice – best if fresh

2 garlic cloves minced

1 T olive oil

4 T. sesame seeds

Drain the chickpeas but keep the liquid.  In a blender or food processor, combine all above except the chickpea liquid.  Blend until smooth.  Add enough chickpea liquid to make it creamy.  Touch with salt or pepper as desired.  Even better after a day in the refrigerator.