1 lb. garbanzo beans (cooked as directed or 1 lb. canned beans)
2 Tbsp. salt (for cooking raw beans)
2 cloves garlic, minced
3 Tbsp. tahini (sesame paste)
1/4 cup fresh lemon juice
salt to taste
olive oil, paprika, minced parsley for garnish
Drain beans, reserve 1/3 cup liquid. Place in food processor. Put garlic cloves through garlic press and add to beans. Mix well and add tahini, lemon juice and salt to taste. Process until smooth. If needed with processor running, gradually add reserved liquid.
Spread in shallow bowl, decorate by drizzling top with olive oil, sprinkle with paprika and parsley. Serve with pita chips or vegetable.
Recipe provided by M.A. Tompkins
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