• 3 cup garbanzos, soaked overnight
• 1/2 cup lemon juice
• olive oil to taste
• salt and pepper to taste
• water as needed
• 2/3 cup creamy peanut butter
• 1 bu. italian parsley, chopped fine
• 1 ea. jalapeño, seeds removed, chopped fine
• 2 ea. garlic cloves, chopped fine
• extra virgin olive oil to taste
• salt and pepper to taste

Cook garbanzos slowly in water until very soft. They should be very mushy when one is taken and smashed between the fingers. Drain.

In food processor, place all the garbanzos and process with some of the lemon juice, olive oil, salt, pepper, and water.

Process until smooth. Scoop the mixture into a bowl. Add peanut butter. Stir well and adjust with oil and water for texture, and salt and pepper for taste.

Make topping by combining parsley, jalapeño, and garlic in a small bowl. Cover with extra virgin olive oil. Season to taste with salt and pepper.

Yield: 8 Cups