Preheat oven to 400 F.

Cut 4 lemons in half, and one into quarters, then drizzle with a tablespoon of olive oil.

Roast for 30 minutes until lemons are soft and golden on the edges. Remove from the oven and let cool.

While oven is still warm, slice Italian bread into wafer thin slices and broil until crisp and golden. Remove from oven. Set aside.

Using a food processor or blender, process the cannellini beans, garlic and juice from four of the roasted lemons, until smooth.

In a small bowl, mix the tahini with water, then blend with the cannellini mixture. The mixture should be smooth.

Season with salt.

Place chopped pistachios in a small non-stick skillet. Toast for a couple minutes until their nutty aroma releases.

Pour the hummus into a bowl and garnish with olive oil, toasted pistachios, black pepper, and fresh parsley.