1 teaspoon paprika
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (Cayenne)
Pinch ground cinnamon
1 can (15 to 19 ounces) garbanzo beans, rinsed and drained
2 TBSP olive oil
1 TBSP fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
MAKES 1-2/3 CUPS
In 1-quart saucepan over medium-low heat, heat first 6 ingredients, stirring, until very fragrant, 1 to 2 minutes. Remove from heat.
In food processor with knife blade attached, combine garbanzo beans, olive oil, lemon juice, salt, black pepper, toasted spices, and 1/4 cup water; blend until smooth. Transfer to small serving bowl.