Emily is the author of the food and parenting blog West of the Loop, named a Top Mommy Blog by Time Out Chicago Kids. She is also a regular contributor to Chicago Parent magazine.
INGREDIENTS - 12 servings
1 can Cannellini Beans drained
1 Clove Garlic minced
1 Large Lemon
1 Teaspoon Coriander
1 Teaspoon Cumin
4 Tablespoons Olive Oil
1 Bunch Scallion sliced
pita bread for serving
Drain the cannellini beans. Zest and juice the lemon. Trim and roughly chop three scallions.
Combine all the ingredients except the olive oil and scallions in a food processor and puree until smooth.
Slowly drizzle the olive oil through the feed tube of the food processor (while it is on) until the oil is thoroughly incorporated.
Garnish the dip with additional diced scallions and serve with crackers, pita triangle or crudites.
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