2 16-ounce cans garbanzo beans
1/2 cup tahini
juice & peel from 1 large lemon
2 cloves garlic crushed
2 Tbsp extra virgin olive oil
chopped parsley for garnish
Drain the juice from 1 can garbanzos. Place the drained beans in food processor, then add the 2nd can, undrained. Add tahini, lemon juice, olive oil & garlic, and blend until very smooth. Pour onto a large plate and pour olive oil over the top, if desired. Garnish with parsley.
Serve with pita bread, sliced cucumbers, olives and radishes.