Description
A creamy, zesty dip made with cannellini beans, fresh lemon, and spices that is perfect for any gathering.
Ingredients
Scale
- 1/3 cup pine nuts, toasted
- 1 (15-ounce) can of cannellini beans, drained and rinsed
- 1 medium lemon, zested and juiced
- 1 tablespoon white miso paste
- 3/4 to 1 teaspoon kosher salt
- Freshly cracked black pepper, to taste
- 2 to 3 tablespoons ice water
- 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 1/2 to 3/4 teaspoon red pepper flakes)
- 1 small handful of parsley, chopped (optional)
Instructions
- Toast the pine nuts in a medium frying pan over medium heat for 2 to 4 minutes until golden brown.
- Shave the lemon peel and juice the lemon to obtain about 2 tablespoons of juice.
- In a food processor, blend the toasted pine nuts, cannellini beans, 2 tablespoons of lemon juice, miso paste, kosher salt, and cracked black pepper until smooth, adding ice water as needed.
- Taste and adjust seasoning as necessary.
- Transfer the dip to a serving bowl and create valleys using the back of a spoon.
- Crush cumin and coriander seeds, then heat olive oil in the same frying pan and cook the sliced garlic until golden.
- Add the lemon peel strips and Aleppo pepper, cooking for another 30 seconds.
- Pour the infused oil over the dip, garnishing with the garlic mixture, reserved pine nuts, and parsley if desired.
Notes
For a nut-free version, omit the pine nuts or substitute with seeds. This dip can be made ahead and stored in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 1g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: lemon dip, bean dip, vegan appetizer, healthy snack, Mediterranean dip
