115-ounce cancannellini beans, rinsed and drained(or 2 cups cooked)
2-4cloves roasted garlic(check the market olive bar)
¼cupextra virgin olive oil, plus more for garnish
2tbspfresh lemon juice
2tbspchopped fresh parsley, plus more for garnish
Coarse salt and fresh black pepper to taste
1chopped roasted red pepper (jarred is fine)
crackers and crudités, for serving
Add the beans, garlic, olive oil, lemon juice, parsley, salt and pepper to the bowl of a food processor. Process until smooth and creamy – add additional olive oil if needed to create a smooth consistency.
Pour into a serving bowl.Top with chopped roasted red pepper, a drizzle of olive oil, and fresh parsley. Serve with an assortment of gluten-free crackers and crudités.