Mediterranean Hummus

• 2 1/2 cups low-sodium canned garbanzos, drained
• 1/2 cup water
• 1/2 cup tahini (sesame seed butter)
• 6 tablespoons fresh lemon juice
• 4 garlic cloves, or to taste
• 1/2 teaspoon salt
• 2 teaspoons onion powder

Combine all ingredients in a blender, and blend on high 1-2 minutes until smooth and creamy. Chill in a covered container before serving. Use in a pita sandwich, or as a dip for sliced fresh vegetables (such as cucumber, carrot, bell pepper, celery, zucchini, etc.).