1 15 oz can of garbanzo beans (do not drain)
the juice from one lemon (this is why it’s zesty-feel free to add more or less than this)
1 1/2 Tbs tahini
1 clove of garlic
1 tsp salt (I use Kosher salt and/or sea salt)
2 tablespoons grapeseed oil
Combine all ingredients in a blender. Blend until smooth-or desired consistency. Voila! Make sure to refrigerate leftovers—if there are any! I eat my hummus with pita chips, pita bread, carrots, and English cucumber.