1/4 cup chopped green onions
2 tbsp fresh lemon juice
2 tbsp tahini (sesame-seed paste)
1/2 tsp dried oregano
1/4 tsp ground cumin
1/8 tsp sea salt
1/8 tsp black pepper
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1 garlic clove, peeled
1. Combine all of the ingredients in a food processor, and process until the mixture is smooth.
Note: This dip makes a nice appetizer for your guests (and YOU) to nibble on during the holidays. The dip can be made up to three days ahead and stored in the refrigerator. Bring to room temperature before serving.