White Truffle Bean Dip

INGREDIENTS:

• 2 cans (15 ounce) cannellini beans, drained and rinsed

• 1/3 cup Verbena Meyer Lemon olive oil

• 1/3 cup Verbena White Truffle olive oil

• 1 1/2 to 2 tsp chopped garlic

• 1/4 cup freshly squeezed lemon juice

• 1/2 cup Italian parsley leaves, stems removed

• Kosher salt, to taste

• Fresh ground pepper, to taste

• Pita chips, for serving

DIRECTIONS:

1. Blend drained and rinsed beans, olive oil, garlic, lemon juice and parsley in a food processor until well blended but still slightly chunky.

2. Season with salt and pepper to taste.