White Bean Dip

1 (15-ounce) can cannellini beans, drained and rinsed 
2 cloves garlic 
2 tablespoons fresh lemon juice 
1/3 cup olive oil
1/4 cup (loosely packed) fresh Italian parsley leaves 
Salt 
Freshly ground black pepper 

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.