2, 15-oz. cans cannellini beans
2 Tb. olive oil
4-6 cloves garlic, peeled, roughly chopped
1 C. Italian parsley, mostly leaves
Pinch of salt
Juice from 1½-2 lemons
Rinse the cannellini beans well and place them in a food processor.
Heat the olive oil in a small skillet over medium-high heat and add garlic. Cook for 30 seconds to 1 minute. (You are trying to release the flavor, but don’t worry if the garlic gets a little brown.)
Add garlic and oil, parsley and salt to food processor. Add juice of 1½ lemons. Purée until just smooth. Taste. Add remaining 1/2 lemon juice and more salt if desired. Serve with pita chips or crudite.