Lemon Garlic Hummus

Ingredients:
1/2 cup Tahini
Juice of 3 lemons
3 (15 oz.) cans of chi peas/garbanzo beans or 3 cups dry
5 small garlic cloves
5 Tablespoons olive oil
1 1/2 teaspoons ground cumin
2 teaspoons ground sea salt
3 drops Lemon essential oil

Directions:
If using dry beans, soak them overnight and boil them on the stove for about an hour. Add Tahini and juice of 3 lemons to the blender and puree. Add the rest of the ingredients to the blender and puree. Keep stored in the refrigerator for up to one week.