- 1 (15 oz. can) Michigan White Beans, drained and rinsed, or 1-3/4 cup cooked dry beans
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 2 teaspoons Italian seasoning
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
Place all ingredients in a food processor and blend until smooth. If the dip is too thick, add 1 to 2 tablespoons of water to create desired consistency. Before serving drizzle a bit of olive oil on top.
Source: USA Dry Pea & Lentil Council; American Pulse Association