With its citrusy, garlicky flavors, this richly spiced white bean dip is so delicious you won’t be able to stop eating it. It’s fabulous as an appetizer or sandwich spread.
Canned white beans are the main ingredient in this simple and substantial dip. One of the other ingredients is pine nuts, which are toasted and added to the bean paste to give it a special, rich flavor. The taste of pine nuts is complemented by cumin and coriander seeds toasted whole, and freshly grated lemon zest.
If you don’t have pine nuts, you can substitute them with walnuts, but the overall flavor will not be as impressive.
This heavenly paste can be served not only as a dipping sauce, but also as a sandwich spread on your morning toast or as an appetizer to introduce other dishes.
No matter which way you enjoy it, you won’t be disappointed.
Ingredients for 6 servings
- 50 g pine nuts
- 2 tbsp olive oil
- 1 tsp whole cumin seeds
- 1 tsp whole coriander seeds
- 6 cloves garlic (crushed)
- 1 can white beans (about 400 g)
- The juice and grated zest of half a lemon
- 1 tbsp miso paste (white)
- 1 tsp salt
- A pinch of freshly ground pepper
- 3 tbsp ice cold water
- Fresh herbs to top (optional)
Heat up a dry pan and toast the pine nuts over a low heat, stirring constantly for 2-4 minutes. When ready, scatter the seeds into a blender and set aside.
In the same pan, add olive oil and sauté the cumin and coriander seeds and garlic over a medium heat. Do not let the garlic brown; remove from the heat once it turns translucent.
Add them to the pine nuts in the blender and cover with the drained white beans. Add all the other ingredients and puree to a creamy consistency. If you wish to obtain a softer texture, add 1-2 more tablespoons of cold water.
Serve with fresh herbs to taste.