"Add first four ingredients at the same time. Drain garbanzo beans, set aside the liquid and 1/4 cup of beans. Puree garbanzo beans with lemon juice. Add about 1/4 cup liquid, adding a little at a time to make sure mixture doesn't get too soupy. Stir in the oil, garlic, 1/4 cup parsley and salt. Refrigerate to blend flavors. Spread mixture on serving platter garnished with parsley and whole garbanzo beans. Sprinkle with 1/2 teaspoon paprika and minced parsley. Serves 8-10 "Accompany this dip with hot Arab bread & crackers.""
Option: Add 1/2 cup of tahini