1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil – really good with rosemary olive oil
1/4 cup (loosely packed) fresh Italian parsley leaves
Freshly ground black pepper
Instructions: Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in thebowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper to taste. Transfer the bean puree to a small bowl.