tin. bake for 30 minutes until the edges are starting to brown and the top feel firm. remove from the tin and cool on a wire rack then cut with a very sharp knife once cool. store in a tin for up to 5 days. freeze, well wrapped for up to a month. defrost at room temperature before serving. hour or until beans are soft. drain. use four cups of cooked beans in recipe and freeze the rest for next time.
roasted red pepper hummus is great as well. must try this one!
great for parties or just a yummy snack! 