3 cans organic Garbanzo beans
2 T. of juice from one can of Garbanzo beans
5 cloves, finely minced garlic
1 t. garlic salt
1/4 t. red pepper flakes
1/3 c. extra virgin olive oil plus 1 T.
1/4 c. tahini
juice squeezed from 1 lemon (minus the seeds, hopefully)
1 t. smoked paprika
1 T. chopped parsley
Puree the garbanzo beans, juice from garbanzo beans, lemon juice, garlic, garlic salt, red pepper flakes, tahini and olive oil. Spread the hummus evenly in a pretty dish. Make criss-crosses with a fork.
Gently sprinkle 1 Tb. olive oil around over the criss-crosses. Lightly sprinkle some paprika on top. Garnish with parsley.
Serve wtih pita triangles; pita chips; and assorted vegetables. (Carrots; red and green sweet peppers; celery). (Recipe from our very favorite preK teacher, J. Nilsen)