Since Hummus is an easy dip to make, I decided to make a dip with cannellini beans.
1 19 oz. can Cannellini beans, drained
1 T. olive oil
3 cloves garlic
2 1/2 T. fresh lemon juice
Salt and pepper to taste
Chopped green onion
Approx. 1-1/2 T. fresh herbs: sage, chives, tarragon, parsley (or other herbs of your choice).
In a food processor, puree the first 6 ingredients. Add the chopped green onions and herbs and process until just blended.
Serve with pita bread.