I’ve been making this recipe for years. It is creamy, yummy, and light, and a bit different from the usual ranch-based veggie dip.
1 garlic clove, minced
1/3 cup chopped cilantro
16 oz. can butter beans, rinsed and drained
3/4 tsp. cumin
1 tbsp + 1 tsp. fresh lemon juice
3-4 tbsp. olive oil
salt and pepper to taste
Put everything in your food processor and give it a whirl until it is dip-consistency. Add a little water if you need to. Refrigerate for an hour before serving, or up to four days.