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Garlicky Garbanzo Bean Dip

Yield: 6 servings
3 c garbanzo beans; cooked
1/4 c water
1/2 c tahini; sesame paste
1/3 c lemon juice
1 ts cumin; ground

1 lemon slices
1 parsley; chopped
1 paprika
1 1/2 tb garlic; chopped
1 tb salt
2 tb olive oil
Puree the beans with the water in a food processor or blender to the consistency of a smooth,
mashed-potatolike paste. (The beans can also be mashed with the water by hand) Add the tahini, lemon juice, garlic, salt and cumin. Continue mixing until light and fluffy. Put into a serving bowl and swirl in the olive oil. Sprinkle on paprika and garnish with lemon slices and chopped parsley. Serve at room temperature. Makes about 4 1/4 cups of dip.
SUGGESTED DIPPERS: Pita Bread Triangles, Celery, Carrots, Fennel, Cheddar Cheese

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