Homemade Hummus recipe

As promised, here's the homemade hummus* recipe:

1 16-oz can garbanzo beans (chickpeas), strained
1/2 C liquid from garbanzo beans
3 T sesame tahini (sesame seed paste)**
3 T canola or olive oil (I always use olive)
1 t lemon juice
1/2 t finely minced garlic (I always add a tad more as I like garlic)
1/4 t plus 1/8 t salt
1/4 t plus 1/8 t citric acid (sour salt) - I never use this and it turns out just fine
1/4 t ground white pepper (I only have black so I use that)

Pour the canned garbanzo beans into a strainer over a bowl to catch the liquid.
Combine the strained garbanzo beans, the 1/2 cup liquid (toss out the rest), and the remaining ingredients in a food processor (a blender could be used too). Process on high for 10 minutes. Store the hummus in a covered container in your refrigerator until chilled.  Makes 14 ounces.

*Recipe taken from Top Secret Recipes Unlocked by Todd Wilbur (the copycat chef)
**Sometimes tahini can be hard to find. Look for it in either the natural foods section or near the fresh ground almond/peanut butter section. A jar costs about $7 (at least in Alaska) but it lasts a long time, just store in the fridge after opening.