Dip Dips for the Goomba

White bean dip

15 ounces cannellini beans, drained and rinsed
1/4 cup fresh flat leaf parsley
2 tablespoons fresh lemon juice (from about 1/2 a lemon)
1 garlic clove

Combine in food processor. (Use the beans I have in the freezer.)

Fauxmuss

1 can chickpeas, drained and liquid reserved
1 TBSP extra virgin olive oil
1/4 tsp garlic powder
1/4 tsp salt

Place chickpeas in food processor with olive oil, salt and garlic powder and process until smooth. Add some of the reserved liquid if dip is too thick.