Servings: 4

1 (15 oz) can Garbanzos Beans (Chickpeas); drained 1 (15 oz) can Garbanzos Beans (Chickpeas); drained
2 cloves Garlic 2 cloves Garlic
1⁄ 4 cup Tahini 1⁄ 4 cup Tahini
1⁄ 2 Lemon, juiced 1⁄ 2 Lemon, juiced
1 pinch Ground Cumin, (optional) 1 pinch Ground Cumin, (optional)
 
Olive Oil, to taste Olive Oil, to taste
 
Kosher Salt , to taste Kosher Salt , to taste
Freshly Ground Black Pepper , to taste Freshly Ground Black Pepper , to taste
 
Paprika, to taste (optional) Paprika, to taste (optional)
Olive Oil, to taste (optional) Olive Oil, to taste (optional)
 
Toasted Pita Bread: subheading: Toasted Pita Bread:
Pita Bread Pita Bread
Olive Oil Olive Oil
Salt Salt

Puree chickpeas, garlic, tahini, lemon juice, cumin in a food processor.
Slowly add olive until until it is of a smooth consistency. Can add some water (or more olive oil) if it is still too thick. I did have to add ¼ to ½ cup water. NOTE TO ME: Source recipe has been changed to use only 1 Tbsp Olive Oil and add water to achieve desired consistancy. He does serve w/ olive oil over the top. So maybe play around with this a bit.
Taste and add salt and pepper to taste, if needed.
Sprinkle with paprika and garnish with just a touch of olive oil, if desired.
Serve with toasted pita bread or as a dip for vegetables.
To make the Toasted Pita Bread: subheading: To make the Toasted Pita Bread:
Preheat oven to 375 degrees F.
Brush both sides of pita lightly with olive oil. Sprinkle lightly with salt. Cut prepared pitas into bite sized pieces. Place onto baking sheet in a single layer. Bake for about 10 minutes, until crisp, turning once.

Variations: Add 1 head roasted garlic or 2 roasted red peppers or 1/2 cup sun-dried tomatoes or sun-dried olives in Step 1.  Variations: Add 1 head roasted garlic or 2 roasted red peppers or ½ cup sun-dried tomatoes or sun-dried olives in Step 1.