1 (16 oz.) can garbanzo beans, drained
5 tbsp. tahini
9 tbsp. lemon juice
3 tbsp. yogurt
3 cloves garlic, mashed with salt
1/8 tsp. white pepper
1/8 tsp. salt
1/8 tsp. red hot pepper
1/8 tsp. paprika
1/8 tsp. cumin powder
1/8 tsp. minced parsley

Place the beans in a blender. Puree until smooth and creamy and there are no more lumps; set aside.

In a mixing bowl, combine tahini, lemon juice, yogurt, garlic, white pepper and salt. Blend well. Stir in the pureed garbanzo beans. Blend thoroughly. Spread the dip on a round large platter. Sprinkle red pepper, paprika and cumin. Rim with the minced parsley.