Here's a dip, adapted from The Food You Crave by Ellie Krieger, made entirely from ingredients already in my pantry. Serves 6-8, with crackers or pita bread.
2 14-oz cans cannellini beans, rinsed and drained
1-2 Tbsps minced garlic, to taste
3 Tbsp extra-virgin olive oil
3 Tbsp freshly squeezed lemon juice
Kosher salt and fresh ground black pepper, to taste
1/4 cup roughly chopped flat-leaf parsley, plus extra leaves for garnish
In a food processor, combine all ingredients and pulse until smooth. Adjust seasonings with additional salt, pepper and lemon juice, if needed. Scoop into a serving bowl, garnish with parsley leaves, and serve at room temperature.