Cannellini Bean Dip
Main Line Entertains
1 (15-ounce) can cannellini beans, drained
2 tablespoons fresh lemon juice
1 garlic clove
3/4 teaspoon cumin
Salt and pepper to taste
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
1 teaspoon grated lemon zest
Garnishes:
Fresh mint and dill
Purée the beans, lemon juice, olive oil, garlic, and cumin in a food processor. Season with salt and pepper and spoon into a small serving bowl. Mix the mint, dill, and lemon zest in a small bowl and sprinkle over the dip. Chill, covered, for 24 hours to enhance the flavor. Serve with pita points, crudites, or on French bread slices garnished with fresh mint and dill.
Yield: serves 8
Notes:
Added a little swirl of olive oil while processing to help combine
Left off the fresh dill and mint as I didn’t have any on hand