INGREDIENTS
1 cup
garbanzo beans/chickpeas
1/2 cup
tahini paste
1/4 cup
olive oil
2 tbsp
lemon juice
1 cloves
garlic
1/4 tsp
ground cumin
1/2 tsp
salt
1 serving
reserved cooking water from the garbanzo beans
1 serving
extra olive oil
1 serving
paprika
1 serving
parsley