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Drain the cannellini beans but reserve the water. In a small saucepan, heat 1 tablespoon of the Fustini’s Tuscan Herb olive oil and sauté the garlic over low heat until it softens, but does not brown for about 2-3 minutes. Then add the thyme, lemon zest and most of the beans, reserving about ¼ cup of them to add whole later. Continue to sauté until the garlic is soft, about 2-3 minutes more.
In a food processor, puree the sautéed beans with the reserved Tuscan Herb oil, the tablespoon of lemon juice, and about 2 tablespoons of the reserved water from the beans until you have a smooth puree and you're happy with the consistency. It should be thick, but able to be dipped easily. Taste and season with salt and freshly ground pepper. If you want it lemonier, add a little more lemon juice. Serve with pita chips, veggies, or baguette slices.
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