Mint, dill and lemon make this dip a zesty delight, perfect with vegetables, tortilla chips or pita bread.
1 can white kidney beans, drained
1-1/2 tbsp fresh lemon juice
1-1/2 tbsp olive oil
1 large clove of garlic, peeled
3/4 tsp ground cumin
Salt and freshly ground black pepper
1 tbsp chopped fresh mint
1 tbsp chopped fresh dill
1 tsp lemon zest
Step 1: Purée first 5 ingredients in processor until almost smooth. Season with salt and pepper.
Step 2: Transfer dip mixture to small bowl. Mix mint, dill, and lemon peel in small dish; sprinkle over dip.
Makes about 1-1/4 cups