4 cans (usually 15 or 16 ounces each) garbanzo beans
½ cup sesame tahini
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.