LEMONY WHITE BEAN DIP

"Like hummus only lighter, this dip can be turned into a sandwich when spread on bread and topped with lettuce and a tomato slice."

2 cloves garlic
2 cans (15-ounces each) white beans, rinsed and drained
1 cup packed fresh parsley leaves
1/4 cup fresh lemon juice
1/4 cup olive oil
1/2 teaspoon salt

Place the garlic cloves in a food processor and pulse until finely chopped. Add the beans, parsley, lemon juice and olive oil and process until smooth. Add the salt, adjusting to taste. Spoon into a serving bowl.

Makes 2 cups (eight 1/4-cup servings)
Source: Cool Kitchen: No Oven, No Stove, No Sweat by Lauren Chattman