Lemony White Bean Dip with Garlic, Cumin, and Pine Nuts Recipe
This Lemony White Bean Dip is a bright and flavorful appetizer featuring creamy cannellini beans blended with zesty lemon, toasted pine nuts, and a savory white miso paste. Enhanced by a warm topping of garlic, cumin, coriander, and Aleppo pepper-infused olive oil, this dip brings a delightful balance of textures and tastes, perfect for serving with pita, veggies, or crackers.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Base Dip
- ⅓ cup (54g) pine nuts
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 medium lemon
- 1 tablespoon white miso paste
- ¾ to 1 teaspoon kosher salt
- Freshly cracked black pepper
- 2 to 3 tablespoons ice water
Topping
- 2 tablespoons extra virgin olive oil
- 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 Pine Nuts: Heat a medium frying pan over medium heat until hot. Add the pine nuts and shake the pan frequently for 2 to 4 minutes until golden and toasted but not browned. Remove one teaspoon of pine nuts to set aside for topping.
- Prepare Lemon: Use a vegetable peeler to 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.
- Blend Dip: In a food processor, combine the toasted pine nuts, cannellini beans, 2 tablespoons lemon juice, white miso paste, ¾ teaspoon kosher salt, and black pepper. Blend until relatively smooth, scraping down the sides as needed. Stream in 2 tablespoons ice water and blend again until creamy but spoonable. Add an additional tablespoon of water if needed for desired consistency. Taste and adjust with more lemon juice or salt, adding up to an extra ¼ teaspoon kosher salt if desired.
- Transfer Dip: Spoon the dip into a serving bowl and create small ridges on the surface using the back of a spoon.
- Prepare Spice Topping: Lightly crush the cumin and coriander seeds using a mortar and pestle or the back of a heavy knife.
- Cook Garlic and Spices: Using the same frying pan, heat olive oil over medium heat. When warm but not too hot, add thinly sliced garlic and crushed spices. Cook, 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 oil and aromatics over a fine-mesh sieve placed over a small bowl to separate the solids from the infused oil.
- Assemble: Pour the infused olive oil over the dip. Top with the garlic-lemon mixture strained in the sieve, reserved toasted pine nuts, and chopped parsley if using. Serve immediately or chilled.
Notes
- Try to slice garlic evenly to ensure uniform cooking.
- Do not let garlic brown during cooking to avoid bitterness.
- The lemon peel strips can be shorter; use more if needed to accumulate similar quantity.
- Aleppo pepper can be substituted with red pepper flakes at half to three-quarter quantity for similar heat and flavor.
- The dip can be stored in the refrigerator for up to 3 days; add topping fresh before serving.
- This dip pairs well with pita chips, crudités, or as a spread on sandwiches.
Keywords: white bean dip, cannellini beans, lemon dip, Mediterranean dip, garlic dip, pine nuts, miso paste dip, appetizer
