Heat two tablespoons oil in a large skillet over medium heat. Add the garlic and sauté until lightly colored but not burnt.

Add the beans, cayenne, lemon juice, and salt and cook until the mixture is dry, two to four minutes.

Remove from the heat and stir in the remaining tablespoon of oil.

Spoon into a bowl or crock and refrigerate for at least three hours and up to two days.

If desired, invert onto a serving plate and sprinkle with the paprika and/or parsley. Serve with pita bread or crackers.