Kicking white bean tapenade

Ingredients

• 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
  

Directions

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.