2 15-ounce cans drained garbanzo beans (chickpeas)
1/4 cup tahini (Middle Eastern sesame paste)
4 tablespoons fresh lemon juice
2 tablespoons olive oil
2 ½ teaspoons minced canned chipotle chilies
1 large garlic clove, minced
1/3 cup chopped fresh cilantro

Blend garbanzo beans and other ingredients in a food processor until smooth. Transfer to medium bowl.
Stir in cilantro. Season to taste with salt and pepper.
Spoon in to a serving bowl, drizzle with olive oil and serve.