CANNELLINI BEAN SPREAD

1/4 cup organic extra virgin olive oil
3 garlic cloves, crushed
1/2 tsp crushed red pepper
2 cups cooked Cannellini beans with juice
juice of 1 lemon or more to taste
pinch cayenne
sea salt and ground pepper, to taste
olive oil for drizzling before serving

Heat the olive oil in a small saucepan. Add the crushed garlic and cook over low heat for 2 minutes.

Remove from heat, add the crushed red pepper and let the flavors meld for at least 30 minutes.

Remove the garlic from the oil and pile both garlic and white beans into food processor. Process until smooth.

With the motor running, add the olive oil with the lemon juice and cayenne. Pulse in the salt and pepper.

Pack into a crock and refrigerate to let the flavors intensify.

Serve with pita toasts or toasted baguette slices rubbed with garlic.

Servings: 4