In a food processor, combine the drained white beans, lemon juice, olive oil, minced garlic, cumin, salt, and black pepper.

Blend until smooth and creamy, scraping down the sides as needed.

Add the chopped parsley, dill, chives, and lemon zest to the food processor.

Pulse a few times until the herbs are finely incorporated but the dip still has some texture.

Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.

Transfer the dip to a serving bowl and drizzle with a little extra olive oil on top.

Serve with pita chips, fresh vegetables, or crusty bread.