Reciepe provided by personal chef, Kaite Cavuto Boyle
Ingredients:
Β· 1 (15-ounce) can cannellini beans, drained and rinsed
Β· 1 clove garlic
Β· 1 lemon, juice and zest
Β· 1-2 tablespoons good extra virgin olive oil
Β· 1 tablespoons fresh thyme
Β· ΒΌ cup kalamata olives, drained
Β· Pepper to taste
Directions
Place the beans, garlic, lemon juice/zest, olive oil, thyme and olives in a food processor. Pulse until the mixture is coarsely chopped (longer for a creamier consistency). Season with pepper and serve at room temperature.