Lemon hummus

I have this new fixation on the lemon hummus at Whole Foods. I have observed myself (with amused detachment, as if I am a disembodied spirit) eating said lemon hummus from the container with a spoon. It's either that or Talenti Belgian milk chocolate gelato and there's no gelato in my freezer at the moment. Tis a pity. I realized that it's silly to pay Whole Foods to make my hummus when it's so cheap and easy to make myself. So I've been trying to deconstruct the recipe and I think this comes rather close. I only tested it with four cans of garbanzo beans and made a HUGE amount because I was bringing it to a family cook-out. I swear. Feel free to cut it down to a more respectable proportion.

Lemon hummus

4 cans (usually 15 or 16 ounces each) garbanzo beans

½ cup sesame tahini

3 lemons

1 teaspoon Penzey’s minced garlic

1 ½ teaspoons coriander

2 teaspoons Penzey’s lemon pepper

Pinch of cayenne pepper

½ cup olive oil

Drain garbanzo beans and reserve liquid. Juice the lemons and put the garlic in the lemon juice for a couple of minutes to rehydrate. Place drained beans, tahini, lemon juice, garlic, coriander, lemon pepper, and cayenne in food processor. Turn on food processor and slowly add olive oil. Add enough reserved liquid from beans to make a smooth, fluffy puree. Keeps refrigerated for about 5 days. Makes about 4 cups.