Middle Eastern in origin, this is a creamy mixture of pureed garbanzo beans, sesame seed paste, and garlic. --Black Lantern Inn, Montgomery Village, Vermont
1 can (15-1/2 ounces) garbanzo beans
1/4 to 1/2 cup liquid from beans
3 tablespoons lemon juice
2 to 3 cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup tahini (sesame seed paste, available at supermarkets and health food stores)
Drain the beans and save the juice. In a food processor with metal blade or in a blender, puree the beans with all but last 2 ingredients. Taste for seasoning and refrigerate.
Serve at room temperature on a bed of lettuce with warmed pita bread. Drizzle olive oil on top of the hummus and add a dash of paprika.