2 c. cooked and drained garbanzo beans (1 can)
1/4 c. tahini (sesame seed butter)
2-5 tbsp. lemon juice
1 garlic clove, finely chopped
1/4 - 1/2 c. water
1 tbsp. chopped parsley

Combine above ingredients (except parsley) in the blender and blend until smooth, adding water as necessary. Remove from blender and add chopped parsley. Makes 2 1/2 cups.

Serve with crackers or pocket or pita bread.