Bean Dip (gf)

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.