2 19-oz. cans chickpeas
8 oz. sesame tahini
2/3 cup reconstituted lemon juice
2/3 cup (packed) finely chopped fresh parsley leaves (stems removed)
1/6 cup tamari
2/3 teaspoon paprika
1/3 teaspoon garlic powder (or equivalent crushed & finely minced garlic)
1/4 teaspoon cayenne pepper
Drain chickpeas. Place in large bowl and mash thoroughly. Pour off as much oil as possible from the tahini, then add the tahini to the chickpeas. Add remaining ingredients and mix thoroughly with masher, adding up to 1/3 cup water until desired consistency is achieved: halfway between stiff and soupy.
Cover and refrigerate overnight or for several hours to allow flavors to blend and mellow. Taste and re-season if necessary.
Use the humus as a dip with vegetables, pita wedges, or vegan crackers, or as a sandwich spread with tomato, cucumber, or pepper slices.