Here is what you need:
15 oz. Garbanzo Beans, drained and rinsed
1 Tbs. Lemon Juice
2 Tbs. Olive Oil
4 Tbs. Water
2 Tbs. Minced Garlic (This started as just one tablespoon, but my taste testers did not think it gave enough flavor so I added more)
Salt and Pepper to taste
Put all of your ingredients in your blender except for the water and blend until relatively smooth. Start adding the water one tablespoon at a time until the hummus is at your desired consistency. Store the hummus in the refrigerator for up to 5 days (if it will last that long) or in the freezer for up to eight months.
The next batch I make I plan on using the peppers that I canned last fall so I get a different flavor. I will update the post with that recipe once it is approved by my taster testers.