In a blender container or food processor bowl combine the beans, tahini, juice, oil, garlic, paprika, and 1/4 teaspoon of salt. Cover, blend or process until smooth, scraping sides as necessary. Transfer to a bowl. Stir in parsley and pimiento. Cover, chill for 2 to 24 hours. Makes about 1 2/3 cups

Serve for lunch on pita bread or bagels or as an appetizer.