I had some extra crock-cooked navy beans with oregano. I’ve wanted to try a bean dip for awhile. Nathan said the beans were too plain. I’d made them with my usual sea salt and oregano, and loved them drizzled with a bit of olive oil, but he was right. I’d underseasoned. His admission was the push I needed.
Blend together until smooth. Squeeze in lemon juice if you’d like and fold in a quarter cup of chopped parsley. Serve with pita wedges, pretzels or your other favorite dipper.