Kicking White Bean Tapenade

• 15 ounces small white beans, canned
• 1-2 ounces fresh dill, to taste
• 1-2 ounces fresh cilantro, to taste
• 1 tablespoon chopped scallions
• 2 tablespoons capote capers
• 1 teaspoon aleppo pepper, to taste
• 1/4 teaspoon sea salt, to taste
• juice of 1 lemon, preferably Meyer's
• 2 tablespoons extra virgin olive oil, preferably one with a peppery finish

1. Rinse the white beans well in cool water. Drain off the water well. Add the beans to a blender or processor.
2. After giving the dill and cilantro a rough chop, add them to the blender. Add the scallions, pepper, salt and lemon juice next. Then puree. Check the seasoning and adjust.
3. Slowly whirl in a slow stream of the olive oil. Garnish with fresh dill or cilantro. Serve in small dipping bowls with your favorite chips or pita.

white beans, dill, fresh cilantro, scallions, capote capers, aleppo pepper, salt, lemon, extra virgin olive oil

Taken from food52.com/recipes/8899-kicking-white-bean-tapenade (may not work)