This is a great dip to try when you're tired of the usual hummus and feel like something a little different. It's rich in resistant starch too!
1 can white beans (or 1 1/2 cups dried white beans, soaked overnight and cooked for approximately 1 hour or until "al dente")
Juice of 2 lemons
Zest of 1 lemon
1 bunch parsley leaves (use the stalks for stock or your green smoothie), finely sliced
2 tablespoons extra virgin olive oil
1 clove garlic (optional)
Salt and pepper to taste
Place all ingredients except half the lemon juice in a food processor and process until smooth. Keep adding lemon juice until your desired consistency is achieved.