1 (15 ounce) can garbanzo beans, drained and rinsed (or 1/2 cup dry beans, soaked overnight, then drained and rinsed)
1/4 cup tahini (I prefer Ziyad brand, but any will do.)
2 tablespoons lemon juice
2 to 3 cloves garlic, minced
6 slow roasted tomato halves in olive oil (I roasted mine with garlic, basil, oregano, kosher salt, and pepper.
2 to 3 tablespoons of the seasoned olive oil from the tomatoes