This is a great dip to put on your next vegetable tray – carrots and crackers work great.
1/4 c pine nuts*
1-1/2 tsp cumin seeds
1 can cannellini beans, rinse and drain*
Juice from 2 lemons
2 T mayonnaise
1 tsp Hot Cortone Pepper*
1/4 c + 2 T EVOO*
2 oz black cerignola olives, pitted and chopped*
Sea salt*
* Available at ATI
Toast the pine nuts until golden brown, be careful they burn fast! Let cool and chop. Toast the cumin seeds in the same pan until fragrant.
Place into a food processor: beans, lemon juice, mayonnaise, hot pepper, and cumin seeds. Pulse until combined. While mixing add the oil an a stream until the dip is smooth. Put into a bowl and stir in the pine nuts, olives, and season with sea salt.
