White Bean Dip with Kalamata Olives & Mint

From the kitchen of Cookin' Canuck

1 can (15 oz.) cannellini beans, drained and rinsed 1/4 cup extra-virgin olive oil 1 tbsp fresh lemon juice 3/4 tsp ground cumin 1 clove garlic, roughly chopped 1/4 tsp salt 2 tbsp minced fresh mint leaves 1 1/2 oz. kalamata olives, minced (about 1/3 cup minced) n the bowl of a food processor, combine cannellini beans, olive oil, lemon juice, ground cumin and garlic. Puree until smooth. Season with salt. Add mint and pulse to combine. Transfer the dip to a serving bowl. In a small bowl, stir together minced kalamata olives and olive oil. Arrange kalamata olive mixture over the bean dip. Stir in just before serving. Serve with pita bread wedges and crudite. Makes about 1 1/2 cups.