By chef Jo Lusted
2 cups cooked flageolet beans, drained and cooled
3 tbsp each olive oil and lemon juice
1 clove garlic, minced
sea salt and freshly ground pepper, to taste
Add all ingredients to food processor bowl. Purée until smooth; adjust seasoning to taste. Optional: Stir in 2 tbsp fresh herbs, such as flat-leaf parsley or cilantro.