Recipe information
Yield
Makes about 1 1/4 cups
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
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.
Nutrition Per Serving
Per tablespoon: calories
23; total fat
1 g; saturated fat
0; cholesterol
0
#### Nutritional analysis provided by Bon Appétit
##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/729600/2?mbid=HDEPI) ›
