1 (15 oz) can cannellini beans or great northern beans (or 15 oz dried beans, cooked per package instructions), drained, rinsed, and juices reserved
4 Tbsp extra virgin olive oil
2 cloves garlic, chopped
1/2 tsp red pepper flakes
1 tsp dried oregano
Juice of one lemon
1/4 c fresh parsley
Salt and freshly ground black pepper
More olive oil for drizzling if desired


Warm 1 tablespoon of olive oil in a large skillet over medium high heat.
Add the garlic and let cook for 1 minute. then add the red chili flakes and oregano.
Stir to combine and cook for about 30 seconds before adding the drained beans.
Heat the beans for a couple of minutes while cooking and smashing the beans. they will absorb the flavors better when they are broken. remove from heat and let cool.
Meanwhile, put the parsley, remaining 3 tablespoons of olive oil, and lemon juice in a food processor. add the bean mixture and puree until smooth and creamy. taste and season with salt and pepper as needed.
If the puree seems a bit thick, add a couple tablespoons of the bean liquid and puree.
If more lemon is desired, give the puree another squeeze of lemon.
Serve in a dip bowl with toasted pita chips and sliced cucumbers. Drizzle the top of the dip with additional olive oil if desired.

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