Directions:

1. Drain garbanzo beans and reserve ½ cup of liquid.
2. Add garbanzo beans, tahini, lemon juice, olive oil salt, sugar and garlic to food processor. Puree until smooth.
3. If mixture is too thick add a few tablespoons at a time of reserved liquid. Once desired texture is achieved, pour into bowl.
4. Top with Paprika and additional olive oil. Serve with vegetables and warm pita.
5. Store leftovers in refrigerator in an airtight container for up to one week.