1. Bring water and garlic to boil in a medium saucepan over high heat. Whisk in potato flakes, reduce to low heat, and cook 3 min., stirring frequently. Remove from heat, stir in tahini, lemon juice, oil, tomatoes, salt and pepper. Cool to room temperature. 2. Stir in remaining ingredients, except paprika. Spoon into serving dish and sprinkle with paprika.
* This recipe was created by Deborah Arrieta of Kennesaw, GA and received an Honorable Mention in the IPC's 2010 Watching Waistlines and Wallets Recipe Contest.