2 c. garbanzo beans
1/3 c. lemon juice
Salt and pepper to taste
2-3 cloves garlic, minced
1/4 to 1/2 c. olive oil

Soak beans overnight. Drain. Cover beans with water; add 1 tablespoon lemon juice and a dash of salt. Bring to boil and cook until tender, about 20 minutes. Drain and puree in a blender with remaining lemon juice, 1-2 tablespoons oil and garlic. Continue to puree, adding remaining oil until desired consistency. Season. Serve with pita bread or crackers. Makes about 3 cups.