Ingredients

serves 6

　　1 1/4 cups dried navy or haricot beans, soaked overnight

　　4 tablespoons extra-virgin olive oil

　　Juice of 1 lemon, or more

　　Salt and pepper

　　8 black olives (optional)

　　

Step 1

Drain and boil the beans in fresh water for about 1 1/2 hours, or until very soft. Drain, keeping some of the cooking water. Save a few whole beans for garnish, and put the rest in a food processor with the olive oil and lemon juice, salt and pepper. Blend to a soft, light paste, adding a little of the cooking water to thin it if necessary.

　　

Step 2

Serve in a bowl, decorated with the whole beans and, if you like, a few black olives.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf