Remove long stems from parsley and finely chop in food processor.
Transfer to a bowl.
Place garlic, lemon juice, and drained white beans in food processor and process until smooth. Be sure to blend well to thoroughly puree garlic so it's distributed evenly.
Add oil and process until well mixed. Be sure to blend well to thoroughly incorporate oil.
Add seasonings, minced parsley, and diced red onion and process just until mixed.
Chill before serving. Dip will thicken slightly when chilled.
Notes
1. The amount of lemon juice and garlic you use depends on taste.2. I used white beans that I cooked in my slow cooker (crockpot) or in my Instant Pot because cooking them this way makes beans super soft and creamy.3. Be sure to drain beans very well or dip will be too thin.4. The amount of salt needed will depend on the amount already in the beans.5. I categorized this recipe under “Freezes Well“, but it’s best if you leave out the parsley and fresh onion if you’re going to freeze it. You can stir it in after the dip thaws.