1/4 c. olive oil
1 c. garbanzos
3 c. water
3 cloves garlic, minced
1/2 c. sesame tahini
1/4 c. lemon juice
3/4 tsp. sea salt

Soak garbanzos overnight, add garlic and simmer for 2 to 3 hours until tender. If pressure cooking use 2 1/2 cups water and cook for 1 hour. Combine cooked garbanzos with other ingredients and puree all together; in a blender or food processor. Can be thinned with water to make a dip.