1 (15 ounce) can black beans
1 (15 ounce) can garbanzo beans
1/2 cup water or 1/2 can of bean liquid
3 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon sesame oil
1/4 teaspoon ground cumin
Salt and pepper to taste
2 cloves garlic, finely chopped
2 tablespoons fresh parsley, chopped

Drain beans and garbanzo beans and reserve liquid. Rinse beans and allow to drain. Place black beans, garbanzo beans, lemon juice, oils and seasonings in a blender. Cover and pulse-blend until finely chopped. Add water or the reserved bean liquid a little at a time and continue blending until smooth. Place in serving bowl, sprinkle with parsley, cover and refrigerate about 2 hours or until chilled. Serve with pita bread wedges or raw vegetables for dipping.

Makes 16 Servings
Serving Size: 2 ounces