• 3 tablespoons extra-virgin olive oil
• 15 ounces garbanzo beans (1 can drained and rinsed)
• 1/2 cup tahini
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1 pinch red pepper flakes

In a medium bowl, use a fork to mash 15 ounces garbanzo beans (one can drained and rinsed), 1/2 cup tahini, 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1/2 teaspoon salt and 1 pinch red pepper flakes until a coarse puree forms. Transfer to a serving bowl and drizzle with another 1 tablespoon olive oil.