Drain the beans. Remove the skin, slit the skin with the point of a knife and slip out the bean.
Put the beans in a large saucepan of boiling water, cook for 2 minutes. Drain the beans, allow to
Puree the beans in a food processor, then transfer to a bowl and stir in the garlic, cumin and
lemon juice. Add salt. to taste. Gradually stir in enough oil to give a spreadable or thick dipping
consistency. If the mixture thickens as it cools, stir through a little warm water. Spread the bean
puree over a large dish and sprinkle the paprika and parsley over the top.
Serve with the flat bread.