Ingredients
-
½ cup extra-virgin Olive Oil
-
6 Garlic
-
½ teaspoon ground Cumin
-
½ teaspoon smoked Paprika
-
¼ teaspoon ground Cinnamon
-
¼ teaspoon ground Fennel Seed
-
¼ teaspoon crushed Red Pepper Flakes
-
⅛ teaspoon ground Cardamom
-
3 cups cooked and drained Cannellini Beans
-
2 Lemon Juice
-
Kosher Salt
-
2 tablespoons Pine Nuts
-
Pita Chips
Directions
Steps
|
1
Done
|
In a small saucepan, heat the oil and garlic over low heat. Let the garlic gently bubble in the oil until it has softened but hasn’t taken on any color, about 5 minutes. Stir in the cumin, paprika, cinnamon, fennel, pepper flakes, and cardamom and let toast until fragrant, about 1 minute. Remove from the heat and let cool 10 minutes. |
|
2
Done
|
Add the beans and lemon juice to a food processor. Add the cooked garlic cloves and all but 1 tablespoon of the spiced oil. Puree to make a smooth dip, season with salt, and puree again. Spoon the dip into a wide bowl and sprinkle with the pine nuts. Drizzle the remaining 1 tablespoon of spiced oil over the dip and serve. |
