6 sun-dried tomatoes (you can use the oil-packed ones if that's what you have but that would add a small amount of fat to the recipe)
1 tsp red pepper flakes (use more or less to your taste)
2 cloves of garlic, peeled and roughly chopped
½ cup packed parsley leaves
Salt to taste
Place the beans in a saucepan, add enough water to cover the beans by an inch, and bring to a boil. Once the water boils, cover with a lid, lower the heat to a simmer, and cook 45 minutes to an hour or until the beans are tender. Turn off the heat and set aside to cool.
Drain the beans once they've cooled and add them to a food processor or blender along with the remaining ingredients. Blend well. I like some texture but you can make this dip smoother by blending it longer, if you wish.
Garnish the dip with some red pepper flakes. Serve with tortilla chips, pita chips or crudites.