Iraqi Dip

Ingredients

 * 2 cans of garbanzo beans - (15 to 19 oz ea) drained, and with 1/3 cup liquid reserved
 * 3 garlic cloves minced
 * 1/4 cup fresh lemon juice (juice of 2 to 3 lemons)
 * 3 tbsp olive oil
 * 1 1/2 tsp salt
 * 1 tsp ground cumin

Directions

 * 1) Combine all the ingredients in a food processor. Process until the mixture is smooth and creamy and no lumps remain, scraping down the sides of the bowl as needed.
 * 2) Serve immediately or cover and refrigerate until ready to use.
 * 3) This recipe yields 4 cups.