|
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
|