HUMMUS BI TAHINI (2 cups)

4 garlic cloves, chopped
1/4 cup water
2 TB lemon juice
1 can chickpeas, drained
1/3 cup olive oil
1/2 tsp. salt
1/4 cup tahini
Paprika to sprinkle
Chopped fresh parsley or mint

In the processor, place the garlic, water, lemon, and salt and blend until garlic is pureed. Add the chickpeas and blend again. Add the tahini and blend. Add the olive oil, little by little, with the motor running, until the mixture has the consistency of thick mayonnaise. Water can be added to thin if necessary. To serve: Mound Hummus in a serving platter; sprinkle with olive oil, paprika and parsley, in this same order. Serve with raw vegetables, toasted Pita bread or Melba toasts.