1 can (16 ounces) garbanzo beans, drain but don’t rinse
1/4 cup tahini
4 scallions coarsely chopped
¼ cup tightly packed parsley
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
½ teaspoon Kosher salt
½ teaspoon cumin
1/8 teaspoon cayenne
Garnish: a little drizzle of olive oil with a little chopped parsley and/or thin slices of scallion.
Place the beans, tahini, scallions, parsley, lemon juice, olive oil, salt, cumin and cayenne in a food processor fitted with the blade attachment and puree until very smooth. Scrape the sides of the bowl a couple of times.
Place in a serving bowl and garnish with a drizzle of the oil, chopped parsley and/or sliced scallion.