Tuscan White Bean and Sun-dried Tomato Dip

How many of you look for inspiration at your local farmer's market, grocery store or by simply rummaging through your pantry or fridge in order to come up with a recipe idea?  Spotting a jar of sun-dried tomatoes in my fridge was I all I needed to spruce up my standard Tuscan bean recipe. It's a great way to add some colour and extra flavour to this vegan friendly dish. Delicious and healthy, it's a great spread for crostini, dipping with homemade herb flavoured pita chips or veggie crudities.


Ingredients:
1 can  (15 ounce) cannellini  white beans
8 pieces of sun dried tomatoes (marinated in herbs and oil)
2 tablespoons fresh Italian parsley
1 small garlic clove
1/4 cup extra virgin olive oil
1/2 tsp salt

Rinse and drain the beans. In a food processor, finely chop the garlic. Add the beans, sun-dried tomatoes, parsley and pulse. Pour the oil in a steady stream through the feeder tube and continue processing until the required puree consistency.