Creamy lemon-dill white bean dip

**Are you a whiz with a whisk? Or do you have trouble boiling water? Doesn’t matter! Send in your favourite recipes to What’s Cookin’, iRunNation? A blog by the readers, for the readers.**

This recipe originally came from The Looneyspoons Collection, which was an Xmas gift to me from Elbows. I brought it to the wedding invitation-making dinner party held last night at my buddy Renée’s house. The dip is quite similar to hummus but it has a certain…je ne sais quoi, probably from the honey and lemon zest. I was also quite generous with the garlic!

Ingredients:

1 can (19 oz) no-salt-added white kidney beans, drained and rinsed

1/4 cup low-fat Greek yogurt or light (5%) sour cream

2 tbsp freshly squeezed lemon juice

2 tbsp tahini

2 tsp minced garlic

1 tsp liquid honey

1 tsp olive oil

1/2 tsp grated lemon zest

1/2 tsp salt

1/4 tsp each ground coriander and freshly ground black pepper (I just realized as I was typing this that I forgot the coriander. Apparently, it was quite delicious anyway.)

1 tbsp minced fresh dill (not dried)

Directions:

Combine all ingredients except dill in a food processor or blender and process until smooth. Transfer mixture to a bowl and stir in dill. Chill at least 1 hour before serving. Serve with wedges of whole-grain pita bread or sliced cucumber rounds for dunking. Tastes best when eaten within a day or two.