Use this garlicky and smooth hummus as a sandwich or cracker spread, a dip, or for salad dressing (page 27).  

• 1 (15 oz) can garbanzo beans, save one cup of liquid to thin hummus
• 2-4 cloves roasted garlic (page 118)
•   ¼ cup tahini
•   4 tablespoons lemon juice
•   3 cup water, use liquid from garbanzo beans
•   ¼ teaspoon ground red pepper 
•   Salt, to taste

 Drain garbanzo beans and save the liquid for thinning the hummus later.  Place all ingredients in a blender or food processor and blend until smooth. If necessary, thin the mixture by adding more of the liquid from the beans. Taste and adjust seasonings. Store in refrigerator.