This is fantastic on fresh pumpernickel or rye bread for lunch; or spread it on fresh Italian bread to serve with light pasta dishes.

Ingredients

　　One 16-ounce can large white beans (Great Northern or cannellini), drained and rinsed

　　1/4 cup oil-cured sun-dried tomatoes

　　2 tablespoons chopped fresh parsley or scallions

　　1 teaspoon salt-free herb-and-spice seasoning mix

　　1 tablespoon fresh lemon juice

　　Freshly ground pepper to taste

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　　The Vegetarian 5-Ingredient Gourmet