Hummus

2 cans garbanzo beans, rinsed and drained (4 cups cooked if you are cooking them from scratch)
½ cup sesame tahini
⅓ cup warm water
⅓ cup extra virgin olive oil
2-3 lemons, juiced
4 or more medium to large garlic cloves, peeled and grated or cut into rough pieces
1½ teaspoons kosher salt
2 teaspoons cumin seed, toasted and freshly ground
freshly ground black pepper, to taste

In bowl of food processor, combine garbanzo beans, tahini, water, olive oil, and juice of 1 lemon. Process until smooth and creamy, pausing a couple of times to scrape down side of bowl with spatula to incorporate everything.
Add garlic, salt, cumin, and pepper and process some more. Add more lemon juice to taste.
Refrigerate in covered storage container. Best made at least a few hours before using, as the flavors will blend and smooth out with a little time.

Adapted from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins.