Pineapple Serrano Hummus

1 (15-ounce) can garbanzo beans, rinsed, drained; *reserve 1/4 cup liquid*
½ cup tahini
½ cup crushed pineapple, with juice (half of a Dole 8-ounce can)
1 serrano pepper, chopped (may substitute 1/4 teaspoon cayenne pepper or more to taste)
1½ tablespoons freshly squeezed lemon juice
4 small garlic cloves, peeled and chopped
1½ teaspoons sea salt
Garnishes: a drizzle of extra virgin olive oil, a sprinkle of sesame seeds, and a dusting of paprika (smoked paprika is a nice option)

Place the garbanzo beans, tahini, pineapple, pepper, lemon juice, garlic, and salt in a food processor and blend until mostly smooth. Add the reserved liquid from the beans, a little at a time, blending until you achieve a creamy mixture with your preferred consistency.
Transfer the hummus to a bowl. If desired, make concentric circle swirls with a butter knife. Drizzle with the olive oil and sprinkle the sesame seeds and paprika over top. Chill or serve immediately (the flavor will improve over time), and serve with pita or flat bread and/or vegetable dippers like carrots, celery, and cucumbers. The hummus is delicious as a sandwich spread, too.