Ingredients
4 clove(s) garlic cloves, peeled
1 large lemon
1 can(s) (15 to 19 ounces) garbanzo beans, rinsed and drained
2 tablespoon(s) tahini
3 tablespoon(s) olive oil
2 tablespoon(s) water
1/2 teaspoon(s) salt
1/8 teaspoon(s) ground red pepper, cayenne
1/2 teaspoon(s) paprika
2 tablespoon(s) chopped fresh cilantro (optional)
Pita Bread Wedges
Olives (optional)
Preparation
In 1-quart saucepan, heat 2 cups water to boiling over high heat. Add garlic and cook 3 minutes to blanch; drain.
From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice. In food processor with knife blade attached, combine beans, tahini, garlic, lemon peel and juice, oil, water, salt, and ground red pepper.
Puree until smooth. Transfer to platter; cover and refrigerate up to 4 hours. To serve, sprinkle with paprika and cilantro, if using. Serve with pita bread wedges and olives.
