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1 (16 ounce) can cannellini beans, rinsed and drained
1 (7 ounce) jar roasted red peppers, rinsed and drained
1/4 cup chopped fresh basil
3 tablespoons freshly grated Parmesan cheese
2 tablespoons freshly squeezed lemon juice
2 garlic cloves, roughly chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons good quality extra virgin olive oil
Pasta Chips, carrots, or other cut veggies, for serving
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