White Bean Curry Dip

One 15-ounce can Eden brand cannellini beans, drained and rinsed    
1/4 cup extra-virgin olive oil
1 packed cup fresh flat-leaf parsley leaves, chopped        
1 tablespoon fresh lemon juice
2 teaspoons curry powder                    
1 1/2 teaspoons ground cumin
1 teaspoon Celtic sea salt    
1/8 teaspoon cayenne pepper
1 clove garlic, peeled and halved                
Zest of 1/2 lemon

In a food processor, combine the beans, parsley, olive oil, lemon juice, curry powder, cumin, salt, cayenne pepper, garlic and lemon zest. Blend until smooth. Season with Celtic salt.  Pour the dip into a serving bowl and serve with endive and sprouted grain pita bread.