If you love my Classic Hummus recipe, you’ll go crazy for this dip! It uses just 10 ingredients, takes 15-20 minutes to make, and is singing with gourmet flavors.
Step-by-step instructions
Toast the pine nuts in a frying pan over medium heat until golden brown, 2 to 4 minutes. PS: If you’re looking for more crowd pleasing dips, don’t sleep on this gorgeous Beet Hummus or this holiday-must-make Vegan Spinach Artichoke Dip! Or get more dip inspiration in this roundup of 30 delicious vegan dips. Add the toasted pine nuts and cannellini beans to a food processor, along with the lemon juice, miso, salt and pepper. Blend until the dip comes together. Add a few tablespoons of ice water and blend until smooth and creamy. Make the garlic-lemon topping. Using a vegetable peeler, shave several strips of lemon peel. Thinly slice the garlic cloves. Lightly crush the cumin and coriander seeds. Heat the olive oil in a frying pan until warm. Add the garlic and cumin and coriander. Gently fry for 2 to 2.5 minutes, until garlic is turning golden (but not brown). Add the lemon peel and chili flakes and fry for another 30 seconds. Take off the heat and strain. Transfer the dip to a shallow plate or a bowl with a lip. Add the white bean dip and use the back of a spoon to create waves. Pour the infused oil on top and add the crisp garlic-lemon peel mixture. Sprinkle on chopped parsley if desired, reserved pine nuts, and serve with pita/crackers/crudités.
Tips for making this white bean dip
If you’re making this for a party, feel free to double the recipe. Just use a large frying pan to toast to make the garlic-lemon topping and to fry the pine nuts (or toast them in the oven; 350ºF for 6-7 minutes). When slicing the garlic, try to slice into rounds as evenly as possible for even cooking. *If you have a mandoline and a cut-proof glove, you can use that to slice the garlic. I have this handheld mandoline and safety glove and they work great (affiliate links). When making the garlic-lemon topping, don’t let the oil get hot. You want it to be just warm; otherwise the garlic will burn. When serving this dip, I like to keep the lemon peels in because I enjoy them. But some folks won’t want to eat them, so you can leave them off if you want. If you don’t have a mortar and pestle, you can use the back of a cast iron skillet or heavy chef’s knife to crush down on the spices. You don’t need them to be ground, just lightly crushed to help release some aroma. If you love this white bean dip, be sure to rate and review with your feedback below and tag me on Instagram with your recreations :)
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
