2 × 15-oz cans cannellini beans, rinsed (480 g drained)
2 tbsp extra-virgin olive oil
2 tbsp lemon juice + ½ tsp zest
1 small garlic clove
¼ tsp each fine salt & black pepper
2–4 tbsp cold water, as needed
2 tbsp finely chopped parsley

Food processor or high-speed blender
Fine-mesh strainer
Microplane or fine grater
Measuring spoons and spatula

Rinse the beans in a fine-mesh strainer under cool running water. Drain well so excess canning liquid won’t change the texture or salt level.
Get the full blending method below.