Lemony White Bean Dip
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 mins
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Total Time
18 mins
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Servings
6
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Calories
199 kcal
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Course
Side Dish, Appetizer, Condiments
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Cuisine
Mediterranean
Lemony White Bean Dip
Description
This dip begins with toasting pine nuts until golden, which adds a nutty depth. Lemon zest and juice brighten the beans while white miso paste enhances the savory umami. Garlic thinly sliced cooks gently to soften before blending with the other ingredients. Cumin and coriander seeds lend warm spice notes, complemented by Aleppo pepper's mild heat or red pepper flakes.
The dip is processed until creamy yet spoonable, with ice water adjusting thickness. The resulting texture is smooth but substantial, ideal for serving with bread, vegetables, or as part of a mezze platter.
For best results, slice garlic evenly and toast pine nuts carefully to avoid burning. Using freshly cracked black pepper and adjusting seasoning with lemon or salt allows tailoring to taste. The dip can be garnished with reserved toasted pine nuts and chopped parsley for color and crunch.
Ingredients
- ⅓ cup (54g) pine nuts
- 1 (15-ounce) cannellini beans drained and rinsed, canned
- 1 lemon medium
- 1 tablespoon White miso paste
- 3/4 to 1 teaspoon kosher salt
- black pepper freshly cracked
- 2 to 3 tablespoons water ice
- 2 tablespoons extra virgin olive oil
- 6 garlic thinly sliced (try to slice as evenly as possible for even cooking, cloves
- 1 teaspoon cumin seeds whole
- 1 teaspoon coriander seeds whole
- 1 heaping teaspoon Aleppo pepper or ½ to ¾ teaspoon red pepper flakes
- 1 parsley chopped, small handful, optional
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.
- Make 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 or medium bowl with a fine-mesh sieve.
- Heat 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.
- Pour the infused oil over the dip. Top with the garlic-lemon topping, along with the reserved pine nuts and chopped parsley.
Notes
- Use a mandoline with a cut-proof glove to slice garlic evenly for uniform cooking.
- Adjust red pepper flakes for mild or noticeable heat, starting with ½ teaspoon for subtle warmth.
- Pine nuts can be toasted on the stovetop or in a 350ºF oven for 6-7 minutes until golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 355mg | 15% |
| Potassium | 135mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 64IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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