| In a food processor, puree the chickpeas, tahini, 3 tablespoonsolive oil, lemon juice and garlic until smooth, adding a little of the reserved liquid if the mixture seems too thick; it will be slightlygrainy. Season with salt and pepper. Transfer to a shallow bowl or plate. Combine the paprika and the remaining 2 tablespoons oliveoil, drizzle the mixture over the top, and garnish with chopped parsley, if desired. Serve with pita bread triangles. Makes about 3 cups. |
