Description
A vibrant and creamy Lemony White Bean Dip featuring toasted pine nuts, cannellini beans, and a fragrant garlic-spice infused olive oil topping. This quick and easy dip balances bright citrus with the earthiness of miso and warm spices, perfect for a flavorful appetizer or snack.
Ingredients
Main Ingredients
- ⅓ cup (54g) pine nuts
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 medium lemon
- 1 tablespoon white miso paste
- 3/4 to 1 teaspoon kosher salt
- Freshly cracked black pepper
- 2 to 3 tablespoons ice water
- 2 tablespoons extra virgin olive oil
Topping Ingredients
- 6 garlic cloves, thinly sliced
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole coriander seeds
- 1 heaping teaspoon Aleppo pepper (or ½ to ¾ teaspoon red pepper flakes)
- 1 small handful parsley, chopped (optional)
Instructions
- Toast the pine nuts: Heat a medium frying pan over medium heat until hot. Add the pine nuts and frequently shake the pan for 2 to 4 minutes until they are golden and fragrant but not dark brown. Remove and set aside 1 teaspoon of the nuts for topping.
- Prepare the lemon: Using a vegetable peeler, shave off 4 to 6 strips of lemon peel about 2 inches long, avoiding the white pith. Set aside the peel strips. Juice the lemon and reserve the juice.
- Make the bean dip: In a food processor, combine the toasted pine nuts, cannellini beans, 2 tablespoons lemon juice, white miso paste, ¾ teaspoon kosher salt, and a few twists of freshly cracked black pepper. Blend until smooth and creamy, scraping down the sides as needed. Gradually stream in 2 tablespoons ice water and blend again until the dip is creamy but spoonable; add an additional tablespoon of water if a thinner consistency is desired. Taste and adjust with extra lemon juice or salt if needed.
- Transfer the dip: Spoon the dip into a serving bowl and create decorative ridges with the back of a spoon to hold the topping.
- Prepare the spice topping: Lightly crush the cumin and coriander seeds using a mortar and pestle or the back of a heavy knife. Place a fine-mesh sieve over a small bowl.
- Infuse the olive oil: Heat the olive oil in the same frying pan over medium heat. When the oil is warm, add the garlic slices and crushed spices, stirring or swirling frequently for 2 to 2½ minutes until the garlic just turns golden (avoid browning). Add the lemon peel strips and Aleppo pepper (or red pepper flakes) and cook for another 30 seconds. Pour the warm oil and aromatics through the sieve so that the solids remain in the sieve and the infused oil collects in the bowl below.
- Assemble and serve: Pour the infused olive oil evenly over the bean dip. Scatter the reserved toasted pine nuts, garlic-lemon spice topping, and chopped parsley (if using) on top. Serve immediately with your choice of dippers.
Notes
- For even cooking, slice garlic cloves as evenly as possible.
- Use caution when toasting pine nuts to prevent burning; golden color is ideal.
- Aleppo pepper can be substituted with red pepper flakes, adjusting quantity to desired heat level.
- White miso paste adds umami richness; do not skip or substitute with dark miso as it will alter flavor profile.
- This dip is best served fresh but can be refrigerated up to 2 days. Add topping just before serving.
