| 1 | can (19-ounce) cannellini beans, drained and rinsed |
| 3 T | olive oil |
| juice of 1 lemon | |
| sea salt and fresh-cracked pepper | |
| ½ t | fresh thyme, chopped |
| handful | parlsey, finely chopped |
Combine beans, oil, fresh lemon juice and thyme in a food processor bowl. Pulse until smooth. Check for seasoning, add parsley and pulse again until well mixed. (Or do by hand in a bowl.) Spoon unto an attractive bowl and serve with fresh red pepper slices, cucumber spears, other raw cut-up vegetables or crostini.