Hummus

2 (15-ounce) cans garbanzo beans (chickpeas), drained and rinsed (reserve liquid)
5-6 tbsp lemon juice, freshly squeezed
1/3 cup sesame tahini (or more if desired)
2 cloves of garlic, minced freshly
1/2 tsp sea salt
Freshly ground pepper
Pinch of cayenne
Olive oil

Place the garbanzo beans, lemon juice, tahini, and garlic in a blender or food processor. Blend until smooth. If the mixture is too thick, use the reserved liquid from the garbanzo beans and add a small amount, a little at a time, until the mixture blends smoothly. Remove from the blender and add the salt, pepper and cayenne. Place in a serving bowl and drizzle a small amount of olive oil on top. Serve with veggies.

Source:
The Gluten-Free Vegan by Susan O'Brien p. 24