Makes about 2 cups
- 1 15-ounce can cannellini beans, drained, or 1¾ cups cooked cannellini beans
1 to 2 heads roasted garlic cloves removed from skin
2 tbs. olive oil
½ cup chopped Italian parsley
Salt and cayenne pepper to taste
In a food processor, blend the cannellini beans, roasted garlic and olive oil together. Add the Italian parsley and pulse gently to mix. Season with salt and cayenne pepper to taste. Before serving, drizzle with olive oil and sprinkle with more chopped parsley and a touch of cayenne pepper.