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Categories:Viewed: 115 - Published at: 3 years ago
Ingredients
- 1 15-ounce can cannellini (white kidney beans), drained
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons extra-virgin olive oil
- 1 large garlic clove, peeled
- 3/4 teaspoon ground cumin
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh dill
- 1 teaspoon grated lemon peel
Method
- 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.
