1 can (19 oz/540 ml) white kidney beans, rinsed and drained

3 tbsp (45 ml) olive oil, plus more for drizzling

1 lemon, the grated zest

1 tbsp (15 ml) lemon juice

In a food processor, purée the beans, oil, three-quarters of the zest and the lemon juice until smooth. Season with salt and pepper and spoon into a serving bowl. Garnish with the remaining lemon zest and a drizzle of olive oil.

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