This delicious dip, a simplified version of this recipe from David Lebovitz, will only take a few minutes to prepare if you have a can of white beans in your pantry. The original is no doubt better but requires some pre-planning.
Drain the beans, reserving some of the liquid and place them in a food processor with ¼ of a cup of their liquid. Roughly chop 2 tablespoons each of fresh mint and dill and 1 tablespoon of fresh parsley and add them to the beans along with 2 minced cloves of garlic, 1 – 2 tablespoons of olive oil, 2 teaspoons of lemon juice, 1 teaspoon of salt and a pinch of cayenne pepper to taste. Process, scraping the sides down occasionally and adding a little more liquid if necessary, until the consistency is to your liking. Serve it with pita bread, toast or crackers.
michelle picker cooks 