This second appetizer was even easier than the Curried Wild Mushroom Pâté! And no matter how many times I make it, it always seems to be a success.
It makes a batch of about 1 1/4 cups, so if you are serving a smaller crowd, then freeze half of it and serve it within the next month. You wont know the difference.
1 15-ounce can cannellini (white kidney beans), drained
1 1/2 tbsp fresh fresh lemon juice
1 1/2 tbsp extra-virgin olive oil
1 large garlic clove, peeled
3/4 tsp ground cumin
1 tbsp fresh chopped mint
1 tbsp fresh chopped dill
1 tsp grated lemon peel
- Puree first five ingredients in processor until almost smooth.
- Season with salt and pepper.
- Transfer dip to small bowlCan be prepared 1 day ahead ahead. Cover and refrigerate.
- Mix mint, dill, and lemon peel in a small dish; sprinkle over dip.