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.

Photos