White bean dip with lemon zest

By Meals_by_Mel

Kelly Rossiter, Jaymi Heimbuch

Living / Easy Vegetarian Recipes

May 29, 2013

Ingredients

• 2 (15 ounce) cans Cannellini or Navy beans, drained and rinsed
• 1 clove garlic, smashed
• 1/4 cup roughly chopped parsley, plus 1 teaspoon finely chopped, divided use
• 2 1/2 teaspoon lemon juice
• 1/4 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup olive oil, plus a drizzle, divided use
• Bacon

Details

Servings 1
Adapted from treehugger.com

Preparation

Step 1

1. Place the beans, the garlic, the ¼ cup roughly chopped parsley, the lemon juice and zest, the salt, pepper (and, if using as per the original recipe, chopped crispy bacon) into the bowl of a food processor and process until well combined and mostly smooth; with the processor running, begin drizzling in the ½ cup of olive oil, and process until the dip is completely smooth.