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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