3 cups cold water

3 cloves garlic, peeled

1/4 teaspoon salt

1/4 teaspoon dried chili pepper flakes

1/2 teaspoon cumin seed, dry-roasted and ground, or 1/4 teaspoon ground cumin

1/2 cup flat-leaf parsley, chopped

1/4 cup lemon juice

For garnish (optional):

Extra-virgin olive oil

1/2 to 1 teaspoon cayenne

You will need a large saucepan with a lid and a food processor.

Place the beans in a saucepan and add the water and garlic. Bring to a vigorous boil, reduce the heat, and simmer, partially covered, until the beans are tender, about 1 hour for small red beans, somewhat longer for kidney beans.

Transfer the beans and cooking liquid to a food processor and puree, in batches if necessary. Place in a serving bowl. The consistency should be like that of thick soup; stir in a little warm water if necessary.

Stir in the salt, chili flakes, cumin, parsley and lemon juice. Let stand for 30 minutes to allow the flavors to blend. If you wish, sprinkle on a little olive oil and cayenne. Serve with plenty of bread for dipping.

Makes about 2 1/2 cups puree. Serves 4 to 6 as an appetizer with bread.