Easy White Bean Dip and Sandwich Spread)

15 ounce can cannellini beans rinsed and drained, or other white beans
1 small clove garlic
2 tablespoons olive oil
1 tablespoon lemon juice
¼ teaspoon salt
pinch of cayenne pepper
black pepper to taste

Place all ingredients in the bowl of a food processor and process until smooth. Taste and adjust seasonings as desired. Add 1 tablespoon of water if necessary to reach desired consistency.
Bean dip can be served immediately, or stored for up to 3 days in the refrigerator.

Serving: 1/4 cup | Calories: 93kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Sodium: 249mg | Fiber: 3g | Vitamin C: 1.2mg | Calcium: 43mg | Iron: 1.5mg
Source: Kristine's Kitchen