Peppery greens and garlic enliven a creamy white bean puree; serve with crostini or breadsticks, strips of red bell pepper and black and green olives. Source: EatingWell Magazine, November/December 1994
Combine beans, oil, thyme, lemon juice and garlic in a food processor and process until smooth.
Transfer the bean puree to a small bowl. Stir in arugula or watercress. Season with salt and pepper.