This is a top-secret recipe for hummus from my ex-husband's Lebanese Maronite family. They don't like to part with their recipes (case in point: rice pilaf with pine nuts and vermicelli) so I'm sharing this with you on risk of death. There are so many bad hummus recipes out there. This one is THE ONE. The key is plenty of tahini and plenty of lemon.
1 can garbanzos - drained, reserve juice
2 tablespoons tahini
1-3 cloves garlic
lemon juice & salt to taste
Put garbanzos, tahini and garlic cloves in food processor. Pulse. Add reserved juice back to get the desired consistency. Add lemon juice (a good couple squeezes) and salt to taste. Garnish with good olive oil (a delightful swirl on top).