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Two 15-ounce cans cannellini beans, rinsed and drained

4 Hass avocados, pitted, peeled and coarsely chopped 

2/3 cup fresh flat-leaf parsley leaves, chopped 

1/4 cup fresh lemon juice 

2 teaspoons kosher salt 

1 teaspoon ground cumin 

1/2 teaspoon freshly ground black pepper 

1 clove garlic, chopped 

1 cup packed fresh cilantro leaves, chopped 

1/4 cup extra-virgin olive oil 

1/4 cup crumbled queso fresco

Tortilla chips, for serving