This recipe is from an IC safe cookbook.
1/4 cup extra virgin olive oil
1/2 can garbanzo beans (drained and rinsed)
1/3 cup + 1 tbsp water
2 tbsp tahini (sesame seed paste)or natural almond butter (preferably one that does not contain sugar or other ingredients besides salt)
1-2 cloves garlic
1 tsp paprika (optional)
1/4 cup fresh chopped parsley or kale, or 1 tbsp, dry parsley
Throw everything except parsley in a blender and puree until smooth. Adjust liquids or add more beans to make it to your desired thickness. Stir in parsley by hand. Drizzle it on salads, avocado, or whatever, and garnish with paprika.