2 cans unsalted garbanzo beans, drained
juice of 1 lemon
4 Tbs. tahini
2 cloves garlic
6 Tbs. olive oil
1⁄2 tsp. sweet paprika
1⁄2 tsp. salt

Puree all ingredients in a food processor. Serve with cucumbers, tomatoes, olives, alfalfa sprouts, carrots or celery — either for dipping or stuffing into pita.
(Rebecca Ets-Hokin)