Tuscan-style White Bean Spread with Capers

 

1 15-oz. can cannelini beans, drained (or use 2 c. cooked white beans)

1 medium clove garlic

1/2 tsp. salt, plus more to taste

1 tsp. dried thyme

1 1/2 T. lemon juice

3 T. olive oil

1 T. capers (or more if you adore them like I do)

1-2 T. parsley, minced (optional)

 

Put beans, garlic, salt, thyme, lemon juice and olive oil in food processor and process until smooth. Using a spatula, scoop bean purée into medium-sized bowl and add capers and parsley. Stir to combine and adjust salt. Serve with bread, pita or crackers.