Creamy White Bean Dip
Courtesy of Megan Steintriger Healthy editor of epicurious.com
Ingredients
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1 15-ounce can cannellini (white kidney beans), drained
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1 1/2 tablespoons fresh lemon juice
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1 1/2 tablespoons extra-virgin olive oil
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1 large garlic clove, peeled
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3/4 teaspoon ground cumin
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1 tablespoon chopped fresh mint
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1 tablespoon chopped fresh dill
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1 teaspoon grated lemon peel
Preparation
Puree first 5 ingredients in processor until almost smooth. Season with salt and pepper. Transfer dip to small bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix mint, dill, and lemon peel in small dish; sprinkle over dip.