Recipe information
Yield
Makes about 1 1/4 cups Servings
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
Need to make a substitution?
Preparation
Puree first 5 ingredients in processor until almost smooth. Season with salt and pepper. Transfer dip to small bowl. DO AHEAD 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