Guaranteed by Galanter's Kitchen

This recipe calls for using canned garbanzo beans. Adapted from Simply Recipes.

4 garlic cloves, minced and then mashed
2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
2/3 cup of tahini*
1/3 cup freshly squeezed lemon juice
1/4 cup water
1/4 cup olive oil
1/2 teaspoon of salt

In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste.

Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley.  I used olive oil,  paprika and lemon.

Makes about 3 cups.

*For about 1 cups of tahini, you’ll need:

1 cup sesame seeds
1/6 cup olive oil

Toast the sesame seeds. Transfer to a bowl and let cool completely. Process the toasted seeds with the olive oil in a food processor. Store paste in the refrigerator