1. In a food processor or blender, combine garbanzo beans, garlic, salt, tahini, lemon juice, cilantro, and olive oil. Puree until smooth, adding the reserved liquid to achieve desired consistency.
2. Hummus can be refrigerated for up to one week, or frozen for up to 3 months. Make up a double batch and store one for unexpected guests!
Makes approx. 16 ounces