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

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Instructions

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.