Hummus Bi Tahini

• 2 cloves garlic
• 4 c. cooked or 2 (16 oz.) cans chickpeas (garbanzo beans), liquid reserved
• 1 tsp. hot paprika
• 4 Tbsp. virgin olive oil
• 1/4 c. freshly squeezed lemon juice
• 3/4 c. tahini paste
• salt and white pepper to taste
• 2 Tbsp. chopped parsley

1. Place garlic in food processor; mince finely.
2. Add drained chickpeas and process 1 minute; scrape sides of processor.
3. Add paprika, 2 tablespoons olive oil, lemon juice and tahini. Continue processing.
4. Add reserved juice through feed tube while processing until mixture is the consistency of pancake batter. Add salt and pepper.
5. Pour onto serving plate.
6. Drizzle with remaining olive oil.
7. Top with parsley and a sprinkle of paprika. Serve as an appetizer with pita bread.
8. Makes about 2 to 3 cups.

garlic, chickpeas, hot paprika, virgin olive oil, freshly squeezed lemon juice, tahini paste, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=305347 (may not work)