2 cups canned garbanzo beans, drained

1/3 cup tahini

¼ cup lemon juice

1 teaspoon of salt

2 – 4 cloves of garlic

1 tablespoon of olive oil

1 pinch of paprika

1 teaspoon of minced parsley



Add all contents to a food processor. Blend. Transfer to a serving bowl, drizzle with olive oil, sprinkle more paprika.


Serve with carrot or celery sticks, gluten free crackers, or GMO free – organic tortilla chips.