Cook the beans in boiling water for 12–15 minutes, till tender. Drain in a colander and pass it under the cold tap to loosen the skins. Slip the beans out of their skins and drop them in a food processor or liquidiser with the lemon juice, olive oil, chilli, cumin and some salt. Whizz to a smooth puree.
Crush the garlic with the flat of a knife and chop very finely with the parsley and