Lemony White Bean Spread

🥘 Ingredients

• pine nuts 0.67 cup
• extra virgin olive oil ¼ cup
• fat garlic cloves 8
• cannellini beans 2
• medium lemons 2
• white miso 2 tbsp
• kosher salt 1 ½ tsp
• Freshly
• ice water 2 tbsp

1. 1

   Prepare: pine nuts , extra virgin olive oil , fat garlic cloves , cannellini beans , medium lemons , white miso , kosher salt , Freshly cracked black pepper, ice water .
2. 2

   Heat a large frying pan over medium heat for a few minutes until hot. Add the pine nuts and shake the pan frequently until toasty and golden but not dark brown, 2 to 4 minutes.
3. 3

   Make the garlic oil (see Note 1). Add a fine-mesh strainer over a small bowl. In a small frying pan over low to medium-low heat, warm the olive oil. Add the garlic and cook gently, stirring frequently, until just golden, about 3 to 5 minutes. Strain the oil, then discard the garlic or store it separately (see Note 2). Allow the oil to cool slightly before using in step 4.
4. 4

   In a food processor, add the toasted pine nuts, cannellini beans, 1/4 cup lemon juice, miso, kosher salt, and black pepper to taste. Blend until the dip comes together and is relatively smooth, scraping down the sides as you go.
5. 5

   With the motor running, stream in the ice water and the garlic oil. Blend again until creamy, smooth, and spoonable. Taste, adding more salt or lemon juice to taste.
6. 6

   Store in a labeled airtight container in the fridge for up to 5 days.