Cannellini Bean Dip

15-ounce can cannellini beans, drained and rinsed
1 1/2 tablespoons lemon juice
2  tablespoons extra-virgin olive oil
1 or 2 large garlic cloves, peeled and chopped
Salt and Pepper

Throw the first four ingredients in a food processor or blender and puree. Season with salt and pepper to taste.

Alternative flavorings: You may substitute 1 tablespoon of the oil with one tablespoon of pesto, or add one small roasted and peeled red pepper.

I eat this with Garden of Eatin's Little Soy Blues, Sesame, or Sunny Blues.