Drain 1 jar of cooked chickpeas (570g / 20 oz) into a sieve, rinse under cold running water until well cleaned, transfer into a food processor, add in a generous 2 tbsp of tahini paste, 2 cloves garlic, 1 tsp lemon juice and 2 tbsp extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed, once all the ingredients come together add in a generous 1/3 cup of cold water, run the food processor for 3 to 4 minutes or until you achieve a creamy texture with no lumps, transfer into a shallow bowl, drizzle with extra virgin olive oil and sprinkle with freshly chopped parsley
Drain 1 jar of cooked pinto beans (570g / 20 oz) into a sieve, rinse under cold running water until well cleaned, transfer into a food processor, add in a generous 2 tbsp of tahini paste, 1 clove garlic, 1/2 tsp hot smoked paprika, 1/2 tsp cumin powder, 1 tbsp fresh cilantro, 1 tsp lemon juice and 2 tbsp extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed, once all the ingredients come together add in 1/3 cup of cold water, run the food processor for 3 to 4 minutes or until you achieve a creamy texture with no lumps, transfer into a shallow bowl, drizzle with extra virgin olive oil, sprinkle with freshly chopped cilantro and a kiss of sweet smoked paprika
Drain 1 jar of cooked red kidney beans (570g / 20 oz) into a sieve, rinse under cold running water until well cleaned, transfer into a food processor, add in a generous 2 tbsp of tahini paste, 2 cloves garlic, 10 pimento stuffed green olives, 10 black pitted olives, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1 tsp lemon juice and 2 tbsp extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed, once all the ingredients come together add in 1/3 cup of cold water, run the food processor for 3 to 4 minutes or until you achieve a creamy texture with no lumps, transfer into a shallow bowl, drizzle with extra virgin olive oil, add a couple of olives for decoration and sprinkle with freshly chopped parsley
Drain 1 jar of cooked white beans (570g / 20 oz) into a sieve, rinse under cold running water until well cleaned, transfer into a food processor, add in a generous 2 tbsp of tahini paste, 2 cloves garlic, 4 jarred roasted red bell peppers, 1/2 tsp sweet smoked paprika, 1 tsp lemon juice and 2 tbsp extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed, once all the ingredients come together add in 1/4 cup of cold water, run the food processor for 3 to 4 minutes or until you achieve a creamy texture with no lumps, transfer into a shallow bowl, drizzle with extra virgin olive oil, sprinkle a dash of sweet smoked paprika and top off with freshly chopped parsley