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White Bean and Olive Dip

  • 4servings
  • 15minutes

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Source: www.marthastewart.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Manganese, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup (1 ounce) pine nuts

  2. 1 1/2 teaspoons cumin seeds

  3. 1 can (15 1/2 ounces) white beans, drained and rinsed

  4. 1/4 cup fresh lemon juice (from 2 lemons)

  5. 2 tablespoons mayonnaise

  6. 1 teaspoon cayenne pepper

  7. 1/4 cup plus 2 tablespoons extra-virgin olive oil

  8. 2 ounces black olives, pitted and roughly chopped (1/2 cup)

  9. Coarse salt

  10. Crackers and carrot sticks, for serving

Instructions Jump to Ingredients ↑

  1. « » Toast pine nuts in a skillet over medium heat, shaking skillet once, until golden brown, 2 to 3 minutes. Let cool, and chop coarsely. Toast cumin seeds in the same skillet over medium heat until fragrant, 1 to 2 minutes.

  2. Pulse beans, lemon juice, mayonnaise, cayenne, and cumin in a food processor until combined. With the machine running, add oil in a slow stream, processing until smooth. Transfer to a medium bowl. Stir in pine nuts and olives, and season with salt. Serve with crackers and carrot sticks.

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