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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
1. 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.
2. 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 ›
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