Cannellini Bean Dip with Slices of French Radish on Toast

More in foods I hope will heal me!

This vegan bean dip is super quick to make. And versatile too - I've made it with arugula in place of parsley and I suspect it will take whatever herbs you want to throw at it. But the beans are so mild tasting that I favor the peppery arugula or parsley here.

1 can cannellini beans, drained and rinsed
1 small clove garlic, minced
a couple tablespoons chopped fresh parsley
juice of one small lemon
salt and pepper to taste

Crush the garlic into a paste. (I almost always do this when using garlic raw in sauces, so the flavor is evenly distributed).

Mash together the beans, garlic paste, parsley, and lemon juice. Season to taste with salt and pepper. Serve on toast points (with radishes, if you like) or as a dip for crackers or crudité.

Makes enough to spread on about 10-12 small toasts.