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Creamy White Bean Dip
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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 |
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.
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