By Popular Demand

I took this White Bean Dip to work this week, and it seemed to be pretty popular. It's easy, healthy, and really flavorful. It is reported to be Turkish in origin, and meant to be served in a trio of dips for vegetable kebabs, but it's also great with chips. (I like Trader Joe's Flax Tortilla Chips, but then, I would.) You could also toast some pitas or flatbreads. If you can, make it a day ahead to allow the flavors to meld.

Turkish White Bean Dip

2 cans cooked white beans
1/2 medium onion, chopped
1/4 c olive oil
1/2 bunch parsley, leaves only
1/4 cup lemon juice (I used mostly lemon plus a little lime)
1/2 tsp salt, or to taste

Drain beans, discard liquid. Put beans and other ingredients in a
blender or food processor. Puree until not quite smooth.