Lemony White Bean Dip
This Lemony White Bean Dip is creamy, garlicky, and so flavorful, you wonât be able to stop eating it! Itâs gourmet but quick and easy to make with just 10 ingredients. Perfect for an appetizer or sharing plate, or even as a spread for sandwiches and pita.
Nutrition Facts
Ingredients
Instructions
Toast the pine nuts***. 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 teaspoon of the nuts and set aside for the topping.
Using a vegetable peeler, shave off 4 to 6 strips of lemon peel, about 2 inches 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.
In a food processor bowl, add the toasted pine nuts, cannellini beans, 2 tablespoons lemon juice, 1 tablespoon miso paste, 3/4 teaspoon kosher salt, and black pepper. Blend until the dip comes together and is relatively smooth, scraping down sides as you go. Stream in 2 tablespoons of ice water and blend again until creamy but spoonable; add one more tablespoon if you want a looser consistency. Taste, adding more lemon juice or salt as needed (I usually add an extra ¼ teaspoon kosher salt).
Transfer the dip to a serving bowl and make ridges with the back of a spoon.
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Continue Reading at Rainbowplantlife →Chef's Notes
*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 teaspoon 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 6-7 minutes until golden brown.
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Reviews from the Original Source
Made this with cashews instead of pine nuts, and added sumac. Delicious! Thanks for the recipe :D
Fyi, the garlic frying step is not on the printable version of this recipe.
Very nice, I added some roasted butternut squash and feta and served as a main dish :)
Very tasty!
wow i just made this and it was a HIT!! even my mom enjoyed it a lot and shes not a big fan of these kinds of beans. its a versatile dip too that you could have with crackers, pita, paratha, you name it. i loved the toasty cumin and coriander seeds the most in this. i topped it with mint since i didnt have parsley and it was delicious. also put some pomegranate seeds on it!!
So easy and so tasty. Can't stop earing it on my sourdough lavash. My ultimate dip.
I just love this dip... once its done its hard to stop eating... sometimes its gone before I sit down for dinner :D
Wow! Beautiful! Didn’t have pine nuts so I used walnuts with quite a lot more water but I absolutely love it! The aromatic topping is amazing!
Fantastic! I made this with navy beans because I couldn’t find cannellini and I subbed with walnuts, per your recommendation. Served it to my artsy/crafty ladies after a painting sesh with a veggie tray and they were shocked at how tasty it was
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