Butterbean Hummus

Note: Diane Lovelady, a lady who lives here in our small town, recently wrote a cookbook. Our local newspaper wrote a newspaper article and included a few samples recipes from her new book. This is one that really caught my eye. I am going to be going to check out her new cookbook. I love cookbooks and I especially love locally written cookbooks by good Southern cooks!

Butterbean Hummus

In food processor, combine:
2 cups butterbeans, cooked and drained
1 Tablespoon fresh lemon juice
1 teaspoon garlic, minced
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 1/4 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Refrigerate and serve with crackers.