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
Blend drained and rinsed beans, olive oil, garlic, lemon juice and parsley in a food processor until well blended but still slightly chunky.
Season with salt and pepper to taste.