For dill lovers. If you don’t want to use the (canned) bean liquid, add a couple more tablespoons tahini and 2 T olive oil. Of course, you can substitute any herb here, or use a combination.

1-15 oz can garbanzo beans, drained, or 1-1/2 c cooked garbanzo beans
1/4 c bean liquid (see headnote)
1/4 c tahini, plus extra if needed
2 T extra virgin olive oil, if needed
1 large clove garlic, minced
2 – 4 T lemon juice
3/4 c fresh dill, roughly chopped
salt, to taste
extra-virgin olive oil, for drizzling over dish

1. Combine beans, cooking liquid, tahini, garlic, lemon juice (start with 2 T), and dill in a food processor. Whizz until smooth, or until your preferred consistency is achieved. Season with salt. Taste, adding more lemon juice if desired. Transfer to a serving container. Serve with a drizzle of olive oil over the top.