Ingredients:
1 can (15 ounces) cannellini, navy, or great northern beans, rinsed and drained
1 large clove garlic
1 tablespoon freshly squeezed lemon juice (about 1 lemon)
2 teaspoons white wine vinegar
2 sprigs fresh flat-leaf italian parsley
2 basil leaves
1 teaspoon dijon mustard
1/4 teaspoon dried oregano
red pepper flakes
3/4 cup olive oil
salt
freshly ground black pepper
Directions:
1.
In a food processor bowl fitted with a metal blade or in a blender, combine the beans, garlic, lemon juice, vinegar, parsley, basil, mustard, oregano, and pepper flakes to taste. Puree until smooth.
2.
With the processor or blender running, slowly pour in the oil until it is all absorbed. Season to taste with salt and black pepper.
