2 cans Canellini Beans, or any White Bean rinsed & drained (can sub chickpeas)
2T EVOO or Avocado Oil *optional
1 Lemon, zest & juice (~ 2T Zest)
1 garlic clove, zested
1/4 t sea salt
¼ c finely chopped tarragon (or 2 T dried)
Mash beans or chickpeas with potato masher and blend until smooth. Add lemon zest, lemon juice (oil optional), garlic, sea salt & herbs. Mix well with masher until desired thickness & smoothness. I prefer it a little chunkier. Serve with crackers, chips or pita bread. Or store and serve later. Will last 3-5 days.