Heidi just made some of this and it was certified authentic by the discerning Kathy Muts. Very good on pita bread, vegetables, pretzels, salads, or by the spoonful.

Ingredients
1 (19 ounce) can garbanzo beans, half the liquid reserved (for added fun and a better taste…use fresh garbanzo beans)
4 tablespoons lemon juice
2 tablespoons tahini
2 cloves garlic, chopped
1 teaspoon salt
black pepper to taste (optional)
2 tablespoons olive oil

Directions
1. In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.

2. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Notes and Ideas
You might like to try cumin instead of the black pepper. To adjust the texture between creamy and more solid (which is very good also) vary the amount of liquid you drain from the can. The more liquid the creamier. You can try using less salt. You can find Tahini at an international food store. Enjoy.