In a food processor, combine cannellini beans, juice and zest of lemons, 2 tablespoons olive oil, ½ teaspoon cumin, half teaspoon of salt, half teaspoon of pepper, and 4 tablespoons pine nuts (reserve 1 tablespoon for garnish).
Process until smooth and creamy. If the dip is too thick, add water 1 tablespoon at a time until desired consistency is reached.
Adjust seasoning with salt and pepper to taste.
In a small saucepan, heat 2 tablespoons of olive oil over medium heat.
Add 2 minced garlic cloves and 1 teaspoon chili flakes. Cook for about 1 minute, stirring frequently, until fragrant. Be careful not to brown the garlic.
Remove from heat and stir in minced parsley, zest of 1 lemon, and a pinch of salt.
Spoon the spicy garlic oil over the finished white bean dip.
Sprinkle with reserved pine nuts.
Serve and enjoy!
Ingredients
Directions
In a food processor, combine cannellini beans, juice and zest of lemons, 2 tablespoons olive oil, ½ teaspoon cumin, half teaspoon of salt, half teaspoon of pepper, and 4 tablespoons pine nuts (reserve 1 tablespoon for garnish).
Process until smooth and creamy. If the dip is too thick, add water 1 tablespoon at a time until desired consistency is reached.
Adjust seasoning with salt and pepper to taste.
In a small saucepan, heat 2 tablespoons of olive oil over medium heat.
Add 2 minced garlic cloves and 1 teaspoon chili flakes. Cook for about 1 minute, stirring frequently, until fragrant. Be careful not to brown the garlic.
Remove from heat and stir in minced parsley, zest of 1 lemon, and a pinch of salt.
Spoon the spicy garlic oil over the finished white bean dip.
Sprinkle with reserved pine nuts.
Serve and enjoy!