Mash together and set aside:

1-2 garlic cloves
1/2 tsp. salt
1/4 tsp. each black pepper & paprika
1/8 tsp. cayenne pepper

Drain:

2 c. cooked garbanzo beans

Reserve liquid and set aside 1/4 cup beans for garnish. Mash thoroughly or puree remaining beans in blender. Gradually blend garlic mixture into mashed beans with:

1/2 c. tahini (sesame seed paste available in Middle Eastern stores)
1/4 c. lemon juice
Reserved liquid as needed to make creamy consistency

Adjust seasonings to taste and spread on serving plate or spoon into serving bowl. Drizzle over:

1 tbsp. olive oil mixed with 1/2 tsp. paprika

Sprinkle with minced parsley. Or pour over 3 tablespoons pine nuts, browned in 1 tablespoon butter. Sprinkle with paprika. Garnish plate with reserved whole garbanzo beans and parsley sprigs. Serve with pita bread cut into triangles. Makes approximately 2 1/2 cups.