Ingredients

• 1 (15 ounce) can garbanzo beans (or about 5 oz. of dried chickpeans or garbanzo beans which have been soaked overnight and cooked for)
• 1/2 cup vegetable oil (typically olive oil is used)
• 2 tablespoons fresh parsley or 1 1/2 tablespoons dried parsley
• 2 tablespoons lemon juice
• 2 garlic cloves
• 1/4 teaspoon salt
• 1 tablespoon water
• 1 whole scallion