A velvety, light and fluffy white bean dip with sizzled garlic oil on top. Toasting the pine nuts until they’re properly golden brown to the center and not just on the surface is key in coaxing out maximum flavor. That said, pine nuts are expensive and can burn, so keep a close eye on them as they cook. This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena, and goes great with this Giardiniera Antipasto Platter.
Recipe information
Yield
Makes about 1 cup
Ingredients
¼
¼
1
1
1½
¼
Preparation
Step 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.
Step 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.
Step 3
Transfer dip to a small bowl and spoon remaining nuts over.
Step 4
Do Ahead: Dip can be made 2 days ahead. Cover and chill. Let come to room temperature before serving.
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Reviews (8)
Back to TopWay too much salt, wish i read the reviews earlier
Anonymous
2/16/2024
Pay attention to the reviews that say it's way too much salt. It is! I agree with the reviewer who suggested omitting the salt until the end and then additng salt to taste. I used about have the amount suggested in the recipe.
Sharon K
Mendocino, CA
12/23/2022
First of all you only need to add about 2 tbs of water if you don't want to end up with a thin gruel. There is absolutely no need to use 1/4 cup of oil either. Add enough oil to coat the nuts, heat until golden brown, then grate in a garlic clove and add to the beans--why strain nuts from the oil and then add both to the beans? . 1 1/4 tsp salt is far too much, add salt later to taste. Who wrote this recipe? I made this dip using my measurements and it was fine. Nothing remarkable just fine.
Tessa Arlen
Santa Fe
12/13/2022
Love this recipe—I'd recommend not adding the water until you've blended everything once and then check the consistency, if too thick, add water a tablespoon at a time. And not to be THAT commenter, but I swapped the garlic for red chile flakes, fried them in hot oil for 30 seconds or so, and that flavored the dip with a little toasty heat. So easy!
Alex Beggs
Bon Appétit
11/12/2021
I wish to respond to the Anonymous 4/11 post. I have found that pine nuts go rancid much more quickly than other nuts. They are both delicate and delicious. How long had those pine nuts been in your cupboard? My instincts tell me they were old and would have tasted awful in any recipe.
Anonymous
Chadds Ford , PA
4/25/2021
Omg this was SO good! The 1/2 cup water was a tiny bit too much- it made the dip more loose than I wanted. I also have used this recipe as a pasta sauce, and it was delicious. So easy, fast, delicious, and with minimal ingredients.
Anonymous
Ontario, Canada
6/12/2020
Not sure what the other reviewers are talking about as this is so delish. It is garicky and nutty and just a great alternative to hummus. To save time, I put the garlic in with the pine nuts. And start with a cold pan with the ingredients to they all warm together. Made this many times and my entire family loves it!
Anonymous
DC
6/12/2020