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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