This dip, served with pita bread or chips, makes a nice appetizer for your guests to nibble on as they prepare the evening's meal. The dip can be made up to three days ahead and stored in the refrigerator. Bring to room temperature before serving.

1/4 cup chopped green onions 2 tablespoons fresh lemon juice 2 tablespoons tahini (sesame-seed paste) 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon black pepper 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained 1 garlic clove, peeled

Combine all of the ingredients in a food processor, and process until the mixture is smooth.

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