Creamy white bean dip
Makes about 1¼ cups.
1 15-ounce can white kidney beans (cannellini beans), drained
1½ tablespoons fresh lemon juice
1½ tablespoons extra-virgin olive oil
1 large garlic clove, peeled
¾ teaspoon ground cumin
Black pepper to taste
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
1 teaspoon grated lemon peel
Puree the beans, lemon juice, olive oil, garlic and cumin in a processor until almost smooth, and season with pepper. Transfer dip to a small bowl. Cover and refrigerate until needed. For best results, prepare a day ahead of time.
Mix the mint, dill and lemon peel in a small dish and sprinkle over dip. If you like it hot, spice it up with a dash of your favorite hot sauce. Scoop it up with fresh veggies!