Edible Monterey Bay


1 15½ ounce can white beans (such as cannellini), drained and rinsed, or 1½ cups cooked white beans
3 small cloves garlic, peeled
2 teaspoons lemon juice
Zest from 1 lemon
¼ cup plus 1 tablespoon extra virgin olive oil, divided
2 teaspoons fresh herbs (rosemary, thyme, parsley, dill or combination)
Salt and freshly ground black pepper, to taste

Combine beans, garlic, lemon juice, zest and ¼ cup olive oil in food processor. Blend until smooth. Add the herbs and blend again, then season with salt and pepper, to taste. Transfer dip to a serving bowl or jar and drizzle with the remaining tablespoon of olive oil.