Makes 2 cups.
1 15-oz can cannellini beans, drained but
not rinsed
1 small clove garlic
2 Tbsp crumbled feta cheese
Zest of 1 lemon
1/2 tsp
dried oregano
1/2 tsp Greek seasoning (I like Greektown
Billygoat Seasoning)
1/4 tsp fresh black pepper
1 tsp
extra-virgin olive oil
Combine all ingredients in a standing blender, and process until smooth (if necessary, add one or two teaspoons of water to help get everything blended). Serve with crackers or crudites.