Fast and Easy Tahini Hummus

2 cans of garbanzo (chick peas) beans. 1 can drained, 1 can liquid reserved.
2 cloves of garlic minced
2 tablespoons of tahini
1 tablespoon of extra light virgin olive oil
1/4 cup lemon juice
1/4 cup of chopped fresh parsley (optional)
dash of paprika (optional)

Add one drained can of garbanzo beans and one can with liquid to blender. Pulse blender to mix the liquid a bit. Then add tahini, olive oil, garlic, and lemon juice. Blend ingredients until you see no clumps. The consistency of the hummus should bet thick enough to take a pita chip and dip it in without breaking, but thinner than, let's say, peanut butter's consistency. You can sprinkle the chopped fresh parsley and blend a bit of it if you like. Or the parsley can also be used with the paprika as a garnish. Also, experiment with how much garlic and lemon juice you use. If you enjoy garlic, add more, and likewise with the lemon juice. This is really a mistake-proof recipe. Other ingredients like sun-dried tomatoes or basil can be added as well. Enjoy! **note** You will find tahini is the ethnic aisle of your grocery store. It's basically crushed sesame seeds. It can be expensive but it really adds a nice flavor to the hummus. You can store it in the refrigerator after use.

Number of Servings: 8

Recipe submitted by SparkPeople user MCCOUBS26.