Rinse your drained white beans under cold water for about 30 seconds. This removes the excess starch and prevents the dip from tasting chalky. Pat them mostly dry with a paper towel, though a few water droplets are fine. You're just prepping them so they blend smoothly.

Add the beans to a food processor along with the olive oil and lemon juice. Pulse about 8 times until you get a chunky texture—don't let it turn into baby food. You want to see little bean pieces because that texture is what makes this dip special.

Smash in that single garlic clove with the side of your knife first, then add it to the processor. One clove is perfect; I learned this the hard way after accidentally doubling it once and it was overpowering. Pulse everything together for another 5 pulses until combined.

Sprinkle in the smoked paprika, salt, and black pepper into the processor bowl. Pulse 3 more times to distribute the spices evenly throughout your lemon herb white bean dip. The paprika gives a subtle smokiness that makes people ask what's in it.

Add your chopped parsley and mint into the processor and pulse just 2 times. Don't over-blend here—you want flecks of green visible, not a totally smooth green paste. Fresh herbs look intentional and taste better when they're not pulverized.

Add the water one tablespoon at a time, pulsing between additions until you reach the consistency you want. I personally like mine slightly thick, so I might use just 1 tablespoon total. Some folks prefer it more spread-able, so they use the full 2 tablespoons.

Stir in the lemon zest by hand with a spoon—don't put it in the processor. Taste and adjust your salt or lemon juice as needed because every batch of beans is a little different. Transfer to a serving bowl and you're done.