Ingredients

• 2 cans (16 ounces each) reduced-sodium garbanzos, rinsed and drained except for 1/4 cup liquid
• 1 tablespoon extra-virgin olive oil
• 1/4 cup lemon juice
• 2 garlic cloves, minced
• 1/4 teaspoon cracked black pepper
• 1/4 teaspoon paprika
• 3 tablespoons tahini (sesame paste)*
• 2 tablespoons chopped Italian flat-leaf parsley

*Note: If you need to follow a gluten-free diet, check the label to make sure the brand of tahini is gluten-free.

Directions

In a blender or food processor, add the garbanzos. Process to puree. Combine the olive oil, lemon juice, garlic, pepper, paprika, tahini and parsley. Blend well. Add the reserved liquid, 1 tablespoon at a time until the mixture has the consistency of a thick spread. Serve immediately or cover and refrigerate until ready to serve.