Pine Nut and White Bean Dip
Serving size: Makes about 1 cup
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Ingredients
- ¼ cup pine nuts
- ¼ cup grapeseed or vegetable oil
- 1 garlic clove
- 1 (15-oz.) can cannellini (white kidney) beans, rinsed
- 1½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
Directions
- 1. Set a mesh sieve over a small bowl. Heat a small saucepan over medium-low. Combine nuts and oil in pan and cook, swirling often, until nuts are golden brown, about 5 minutes (cut 1 in half to check doneness in the center). Scrape into sieve and let drain. Transfer nuts to paper towels to drain further. Finely grate garlic into oil.
- 2. Blend beans, salt, pepper, three-fourths of nuts, and ½ cup water in a blender until very smooth. With motor running, gradually stream in garlic oil; blend until combined.
- 3. Transfer dip to a small bowl and spoon remaining nuts over.
- 4. Do Ahead: Dip can be made 2 days ahead. Cover and chill. Let come to room temperature before serving.
