Strain garbanzo beans. Give the cilantro a rough chop. Remove the seeds from the jalapeños. Zest a lemon. Chop garlic. Add everything to the blender.
Add the juice from 2 lemons and tahini sauce. Blend on low.
Drizzle in olive oil while the blender is on. Blend until smooth.
Serve with pita bread or tortilla chips. Enjoy!
Notes
I garnished my dip with some chopped cilantro and sea salt flakes with a little drizzle of olive oil. I toasted some pita in the oven at 375 for 10 minutes. you can brush with olive oil and sprinkle with salt of you want a more indulgent chip.