Gather all your ingredients for the Lemon & Herb White Bean Dip. Rinse and drain one can of cannellini beans, chop the fresh parsley and chives finely, and measure the garlic, olive oil, lemon juice, and zest.

In a food processor, combine the white beans, chopped parsley, chives, garlic, olive oil, lemon juice, lemon zest, thyme, salt, and pepper. Blend until smooth.

Blend for 1-2 minutes, scraping down the sides as necessary. Adjust the blending time for a chunkier or smoother dip.

If using walnuts, add them now and pulse a few times to incorporate without fully blending.

Taste your dip and adjust flavors with more lemon juice, salt, or garlic if desired.

Serve immediately with pita chips or fresh veggies, or chill in the refrigerator for 1-2 hours for enhanced flavor.

Store leftovers in an airtight container in the refrigerator for up to 5 days.