Once corrected the recipe came out fine. Using the guide line of "a couple cups of actual peeled cooked beans" did not measure up to using an entire head of garlic. Waaaaay too much garlic. I used 3 cups of cooked beans, 1 large clove of garlic, 1/4 cup each of tahini, olive oil and 1/8 of a cup of lemon juice. Pureed in a cuisinart and then added salt and pepper to taste. It goes wonderfully on crostini or even as a sandwich spread.