1 can (15 oz.) garbanzo beans, drained. Reserve juice.
1/3 cup pimento stuffed olives
1 tsp. minced fresh garlic
3-4 Tbsp. fresh lemon juice
2 Tbsp. chopped cilantro leaves
3 Tbsp. olive oil
Salt (if needed) and pepper to taste
Pinch of cayenne pepper
Place all ingredients into food processor. Cover and process until smooth, adding reserved juice if needed to puree properly. Serve with pita chips or tortilla chips. Store leftovers in the refrigerator.
Note: Taste before adding salt since the olives are very salty