Assemble all of the ingredients so they are ready to add.
Either in a food processor or a high-speed blender, blend the tahini and lemon juice for about a minute or more until it is light and smooth.
Add the garlic and blend for a minute.
Add the olive oil, cilantro, and the spices and blend.
Add the drained garbanzo beans and blend until it reaches the desired consistency.
If the mixture needs a little more moisture, add 1/2 tsp reserved bean liquid at a time.
Taste, and add more spices as desired. Blend until creamy.
Place in a serving bowl, and garnish with a little drizzle of olive oil, a sprinkle of paprika, cayenne, or sesame seeds.
Serve immediately, or refrigerate before serving. Will keep about 4 days in the refrigerator.

Variations: You can play with the basic hummus recipe!
Add 2-3 TBSP additional cilantro and substitute lime juice for the lemon.
Add 2-3 TBSP basil, 1 TBSP oregano, and 2 TBSP sun-dried tomatoes.
Increase garlic cloves to 3 for a more powerful garlic hummus, and add 2 TBSP parsley.
Add 1 tsp dried pepper flakes for a spicier hummus.
Add 1/4 cup goat cheese, smoked paprika (substitute for the regular paprika) and 2 TBSP red wine vinegar instead of the lemon juice.
Add 1/2 cup cooked beets for a gorgeous red, earthy hummus.
Healthy, nutritious, easy, budget-friendly--what's not to love?