Drain the cannellini beans and place in the liquidiser or food processor with all the remaining ingredients except the oil.
Blend to a smooth paste, adding a little oil at a time to make the smooth paste like consistency.
Taste, adding a little more salt, garlic or lemon juice if required. This is best prepared overnight and chilled.
To serve, sprinkle a little chopped parsley, optional. Drizzle with a little more olive oil over the top. I sometimes add a little garnish of chopped olives or diced tomatoes for colour.
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