1 can (15 ounces) garbanzo beans (chickpeas), rinsed and drained
1/4 cup tahini (sesame seed butter)
3 tablespoons lemon juice
1 teaspoon salt
1 clove garlic
1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend, while drizzling in enough olive oil to make the mixture smooth and creamy. Transfer mixture to a serving bowl.
2. Drizzle more olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley. Serve with warm, toasted pita wedges for dipping.