Pine nut and white bean dip recipe for delicious snacking

Ingredients for Pine nut and white bean dip

• 30 g pine nuts

• 60 ml grapeseed oil or white vegetable fat (e.g. Trex)

• 1 garlic clove, minced

• 425 g can cannellini beans, rinsed

• 9 g kosher salt

• 1 g freshly ground black pepper

How to make Pine nut and white bean dip

1. Set a mesh sieve over a small bowl.

2. Heat a small saucepan over medium-low heat.

3. Combine the nuts and oil in the pan and cook, swirling often, until the nuts are golden brown, about 5 minutes (cut one in half to check for doneness in the centre).

4. Scrape the nuts into the sieve and let them drain.

5. Transfer the nuts to paper towels to drain further.

6. Finely grate the garlic into the oil.

7. Blend the beans, salt, pepper, three-quarters of the nuts, and 125 ml of water in a blender until very smooth.

8. With the motor running, gradually pour in the garlic oil and blend until combined.

9. Transfer the dip to a small bowl and spoon the remaining nuts over the top.

10. Do Ahead: The dip can be made up to 2 days in advance. Cover and chill in the refrigerator. Let it come to room temperature before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.