The nutrition facts for this delicious dip can be found at Calorie Count!
2 cans cannellini beans, rinsed and drained (or 3 cups freshly cooked beans)
1 Tablespoon chopped garlic
1/4 cup chopped onion
2 Tablespoons chopped fresh Italian parsley (or Cilantro)
1 lemon--juiced (about 1.5 to 2 Tablespoons of juice)
2 Tablespoons extra virgin olive oil (more or less--to taste)
Cayenne--to taste (optional)
Saute the garlic and onion. Blend all ingredients in a food processor. Serve with pita chips, tortilla chips, crackers, or fresh vegetables.