Bean hummus

Let's start with the preparation of beans.
To make the beans cook faster, pour boiling water over it overnight (so that the water covers the beans completely).
In the morning, drain the cold water and pour the beans again with boiling water already in a bowl for further cooking (cauldron, saucepan), add soda on the tip of a knife. It will soften the rough shell of legumes.
From the moment of boiling, cook the beans for 20 minutes, then remove from the heat and drain the water.
While the beans are cooking, make sesame paste: grind sesame seeds in a blender with the addition of 20 ml of olive oil.
Put the beans back in the pan, add the bay leaves, salt and pour boiling water. Put on the fire and cook for another 30 minutes until tender.
Remove the fragrant bay leaves from the already prepared beans and drain the water. Since next you will need to make a puree, leave a small amount of water in the beans (about 100 ml).
Put the beans together with water in a blender bowl. Add spices (dried garlic and herbs), sesame paste and 20 ml of olive oil.
Start the mechanism and turn all the ingredients into a puree, adding bean water if necessary.
Hummus is ready! Distribute the dish into your favorite bowls, garnish it with fresh parsley and the remaining olive oil mixed with turmeric.
For a real Middle Eastern atmosphere, serve hummus with a traditional pita tortilla.