Instructions: Sort through,rinse and cook beans by your preferred method. Drain, reserving 1 cup of the stock. If using canned chickpeas that are not hot, simmer them in bean stock or water until they are very hot. Drain, reserving 1 cup of stock. Put spinach in blender or food processor, then add hot chickpeas (which will cook the spinach slightly to bring out its color and flavor). Process to a smooth bright green consistency. Add parsley, tahini, garlic, lime zest, lime juice, oil, and salt. Continue processing until mixture forms a thick paste. If mixture is too dry, aadd a little of the reserved stock. Taste and adjust the seasonings if necessary.

Garnish with the extra parsley, lime wedges and a splash of olive oil. Make this dip a day ahead to let the flavors blend. Serve cold with crisp raw vegetables or warmed pita bread.

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