Ingredients:
1 15-oz. can great northern beans (navy or cannellini also work)
2 cloves garlic, roughly chopped
3 tablespoons extra virgin olive oil – reserve 1 tablespoon for garnish
1 ½ tablespoon lemon juice
½ teaspoon crushed red pepper flakes (optional)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

To garnish:
1 ½ teaspoons fresh thyme leaves, or finely chopped parsley
½ teaspoon paprika
Extra virgin olive oil

Directions:
Place all ingredients in the food processor, except the fresh herbs and paprika, and blend for about 2 to 3 minutes until smooth in texture. If the mixture is too thick, you can add 1 tablespoon of water and mix again for a few seconds.

Once the puree is ready, place in a serving bowl and garnish the top with fresh thyme leaves or chopped parsley, paprika and a drizzle of extra virgin olive oil. Can be served immediately but even better if refrigerated for at least two hour before serving.

Store in refrigerator for up to one week.

Other uses:

• As a spread atop crostini and in a sandwich
• As a starch-substitute with meat and seafood – for an elegant presentation place the puree underneath scallops, steak and fish.