I was a little short on tahini so added a little more pesto to compensate. In any case, it tastes wonderful! I used a fresh garlic clove and the juice of a fresh lemon. I also used a trick from Cookie and Kate and boiled the canned chickpeas (garbanzos) for 20 minutes first with a 1/2 teaspoon of baking soda. That works so well to help the hummus be really smooth and creamy.
