In a food processor or blender, add 3 cups of cooked white beans, ½ cup of chopped parsley, ⅓ cup of chopped chives, and 2 garlic cloves. Pour in ¼ cup of extra virgin olive oil, the juice of half a lemon, 1-2 teaspoons of lemon zest, and season with ½ teaspoon of salt and ¼ teaspoon of black pepper.

Secure the lid tightly and blend the mixture for 1-2 minutes. Scrape down the sides as necessary to ensure all the ingredients are well incorporated.

If adding walnuts, chop a handful and add them to the blended mixture. Pulse a few times just to incorporate them, keeping them chunky.

Taste your Lemon & Herb White Bean Dip and adjust the seasoning as desired—add more salt, lemon juice, or garlic as needed.

Serve immediately with fresh veggie sticks or pita chips, or chill in the refrigerator for 1-2 hours to enhance thickness and flavor.

Store leftovers in a covered container in the refrigerator for up to 5 days.