Cook a can of garbanzo beans (chickpeas) including the liquid. I like to cook most things that come in cans, but not for too long as I do not want the beans to get too mushy and absorb too much cooking liquid. Make sure the beans are salt-free. The best place I have found to buy the salt-free beans at a reasonable cost from 89-99 cents is Whole Foods.
Let the beans cool to lukewarm and drain into processor reserving liquid beans were cooked in, just in case. Add 2 cloves (cloves, not the entire head of garlic, only 2 cloves) of peeled garlic to the blender.
Do not cut up the garlic as in my Ninja they will not mix if cut up, but I need to place them in whole.
Add 2 tablespoons of lemon juice and blend. Check consistency. Since we eat it on sandwiches I do not add more liquid, but if making for a party dip, add another tablespoon of the bean water in the pan.
Again, this is a salt-free recipe, make doubly sure the can says no salt. The lemon in the recipe
takes care of the salt in other recipes.
Garbanzo beans are a good source of magnesium!