Ingredients

• 3 cups canned cannellini beans, drained and rinsed
• 3 cloves garlic, chopped, or to taste
• Fresh lemon juice, to taste
• 1/2 teaspoon lemon zest
• 1/3 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• Snipped fresh chives
• 3 tablespoons finely chopped fresh parsley

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Instructions

1. In a food processor, place beans and garlic. Process until beans are coarsely chopped. Add lemon juice, zest and oil. Process until smooth, scraping down sides of bowl, occasionally. Season with salt and pepper. Transfer to small bowl. Stir in chives and parsley. (Can be made 1 day ahead. Cover; chill.)
2. Wine Suggestions: A rose from the Languedoc Valley in Southern France, most recent vintage available or Boutari Red Noussa Reserve, Greece, most recent vintage available