🥘 Ingredients
- pine nuts 0.33 cup
- medium lemon 1
- cannellini beans 1
- white miso 1 tbsp
- kosher salt 0.75-1 tsp
- Freshly
- ice water 2-3 tbsp
- whole cumin seeds 1 tsp
- whole coriander seeds 1 tsp
- extra virgin olive oil 2 tbsp
- garlic cloves 6
- Aleppo pepper or red pepper flakes 0.5-0.75 tsp
- flat-leaf parsley 1 handful
If you have a mandoline and a cut-proof glove, you can use that to slice the garlic evenly. I have this handheld mandoline and safety glove, and they work great. If using red pepper flakes, use 1/2 tsp for a subtle background heat; a bit more for a noticeable spiciness. You can also toast the pine nuts in the oven. Preheat the oven to 350ºF / 175ºC and spread the pine nuts out on a sheet pan. Roast for 6 to 7 minutes until golden brown. Storage: Store in an airtight container or lidded jar in the fridge for 5 to 7 days. Storage: Yes, you can easily freeze this dip. To freeze, transfer the dip to an airtight container but don’t fill it all the way up to allow for expansion. Thaw it in the fridge the day before consuming. Storage: Whether refrigerated or thawed, this dip is best if it comes to room temperature.
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1Gather: pine nuts , medium lemon , cannellini beans , white miso , kosher salt , Freshly cracked black pepper, ice water , whole cumin seeds , whole coriander seeds , extra virgin olive oil , garlic cloves , Aleppo pepper or red pepper flakes , flat-leaf parsley .
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2Toast the pine nuts (see Note 3). Heat a medium frying pan over medium heat. Allow the pan to heat up for a few minutes to get hot. Add the pine nuts and shake the pan frequently until toasty and golden but not dark brown, 2 to 4 minutes. Scoop out 1 tsp of the nuts and set aside for the topping.
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3Using a vegetable peeler, shave off 4-6 strip of lemon peel, about 2 inches (5 cm) in length. If you only get shorter strips, just use more. Try to not peel too deeply to avoid the white pith; set aside. Juice the lemon.
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4To a food processor, add the toasted pine nuts, cannellini beans, 2 tbsp lemon juice, miso paste, 3/4 tsp kosher salt, and black pepper. Blend until the dip comes together and is relatively smooth, scraping down sides as you go. Stream in 2 tbsp of ice water and blend again until creamy but spoonable; add another 1 tbsp if you want a looser consistency. Taste, adding more lemon juice or salt as needed (I usually add an extra 1/4 tsp kosher salt).
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5Transfer the dip to a serving bowl and make ridges with the back of a spoon.
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6Make the topping. Lightly crush the cumin and coriander seeds in a mortar and pestle, or use the back of a heavy chef’s knife or sturdy mug to lightly crush them. Fit a small/medium bowl with a fine-mesh sieve.
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7Heat the olive oil in the same frying pan used in step 1 over medium heat. Once the oil is warm (but not too hot), add the garlic and crushed spices. Cook, swirling the pan or stirring frequently, for 2 to 2 ½ minutes, until the garlic just turns golden (don't wait until it browns). Add the lemon peel and chili flakes and cook for another 30 seconds. Pour the oil and aromatics over the sieve, so that the aromatics sit in the sieve and the oil sits in the bowl.
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8Pour the infused oil over the dip. Top with the garlic-lemon topping, along with the reserved pine nuts and chopped parsley.