2 c. raw garbanzo beans or 3 cans chick peas
2-3 garlic cloves or more
1/2 tsp. hot paprika
Pinch cayenne pepper
1/2 c. tahini (sesame seed paste)
1/4 c. lemon juice

SEASONING MIXTURE:

1 tsp. salt
1 tsp. cumin seed, ground
1/2 tsp. black pepper
1/2 tsp. turmeric, ground
1/2 tsp. coriander seed, ground
2 tbsp. parsley, dried & minced
1/4 tsp. cayenne, ground

Two cups of raw garbanzo makes 6 cups cooked beans. Soak beans overnight in water; add more water to cover and bring to a boil. Remove and simmer until tender. Drain beans, but reserve the liquid, and set aside a small handful of beans for garnishing.

In blender or mashing blend the remaining ingredients, alternating in adding the beans, seasonings, and tahini. Bring to a thick, creamy consistency using excess bean liquid. Add the seasoning mixture and mix well.

Put the humus into a bowl and add the following garnishes. Drizzle some Greek olive oil. Sprinkle with paprika. Garnish with chopped parsley or sliced red onion. Top bowl with handful of reserved whole beans. Serve as a dip with nacho chips, pita triangles or stuff in pita bread with sprouts.