• Average Rating: (0 / 5)
  • Serves: 8
  • Prep Time: 10m
  • Cook Time: 0m
  • Ready In: 10m

When it comes to taste, nutrition and even cost, dried beans far outshine the canned variety. Simply soak the beans overnight,in lots of cold water, rinse the next morning. Put beans in a pot, on the stove, and fill with cold water to 3 inches above the beans. Simmer for 1 hour, or until beans are tender, but not mushy. At this point, beans can be stored in an air tight container in the fridge for up to 1 week, or frozen in portions up to one year. Can be used for soups, dips, stews, chili, bean salad, and many more. Always remember that mixing beans with any grain creates a complete protein! (1 cup dried beans = 4 cups cooked)


  • 2 Cups Chickpeas, cooked (or canned)
  • 2 Cloves Garlic, minced
  • 1/4 Cup Tahini, or more to taste
  • 2 Tablespoons Lemon Juice
  • 1/4 Teaspoon Salt
  • 1/4 Cup Olive Oil
  • 1/2 Cup Parsley
  • 1/4 Cup Olive Oil
  • Spanish Pita Wedges


Step 1

Place chick peas and garlic into the processor, pulse 5 or 6 times, add the Sesame seed paste, lemon juice, salt and olive oil, and process until well blended. Remove and put into a glass container,cover and refrigerate.

Step 2

Clean the processor very well. Process the parsley and oil together and put it into a glass container, cover and refrigerate.

Step 3

Refrigerate up to 3 days. spoon the parsley and oil mixture over the top of the hummus just before serving.

Step 4

Serve with Spanish Pita Wedges and enjoy!

Serve With

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