White Bean Dip/Spread

For Easter dinner last night, my contribution was “hummus” with some veggies (mom provided the pita chips).   The real secret though – that was no hummus – it was actually a white bean dip!  (but ssh – don’t tell my dad!!).  Anyway, I mixed and matched components from a few recipes I found on various websites and the result was delish!  It’s great as a dip and also great as a spread on a turkey wrap (which is how I will be enjoying it with my lunch today!).  The recipe as written below made ~3 cups worth of dip and is easy to halve it if you want less.

Ingredients:

• 2 15-ounce cans cannellini beans, rinsed and drained
• 4 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 2 large garlic clove, peeled
• 1 1/2 teaspoons ground cumin
• 2 tablespoons chopped fresh mint
• 2-3 teaspoons grated lemon peel

Instructions:

Combine all ingredients in food processor until almost smooth.  Season with salt and pepper (I used cayenne pepper for a little kick).  Transfer to bowl, cover and refrigerate.