Por Instead of using dried chickpeas (garbanzo beans) which require a lot of cooking, this uses canned white beans. Purists may consider canned chickpeas.
Makes 2 Cups
2 15-ounce cans navy beans, drained; reserve the liquid
1 cup tahini paste
2 garlic cloves, peeled and mashed
3 tablespoons fresh parsley, chopped
½ teaspoon cayenne pepper or 1 teaspoon
Aleppo pepper
2 tablespoons olive oil
1 lemon, juiced
Salt and freshly ground black pepper to taste
Place beans in bowl of a food processor; process until smooth. Add remaining ingredients; process until it becomes a smooth, spreadable paste. Add reserved bean liquid as needed. Place in a shallow serving dish; sprinkle with paprika. Serve with pieces of pita bread, sliced cucumbers, or crisp crackers.
NOTE: 8 or 10 green olives added to processor makes a tasty variation.