|Garbanzo beans||16 Ounce, drained (Also Called Chick Peas)|
|Lemon juice||9 Tablespoon|
|Garlic||3 Clove (15 gm), mashed|
|Salt||To Taste, mashed|
|Pepper white||1⁄8 Teaspoon|
|Hot red pepper||To Taste|
|Minced parsley||1 Teaspoon|
Place the garbanzo beans (reserving a few for garnish) in a blender container or food processor fitted with the steel blade.
Puree until smooth and creamy and there are no more lumps.
In a mixing bowl combine the tahini, lemon juice, yogurt, garlic, white pepper and salt.
Stir in the pureed garbanzo beans.
Spread the dip on a round, large platter.
Garnish with the reserved beans, sprinkle with the red pepper, paprika and cumin.
Rim with the minced parsley.