Soak for 4-8 hours: Pressure cook for 17 minutes. Once the pressure is released drain and save the cooking liquid so that the beans will cool. Blend well, taste, adjust.

Optionally fold in 12 cup chopped parsley.

Top with olive oil (optional) and dust with paprika.

Serve with whole wheat pita, chips, or crackers. It also makes a nice dip for vegetables such as cucumbers and carrots. How about as filling for a whole wheat sandwich with lettuce, cucumbers and tomatoes?