Spiced Bean Dip

Spiced Bean Dip

Geoffrey Zakarian

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 6 garlic cloves, crushed
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground fennel seed
  • 1/4 tsp crushed red pepper flakes
  • 1/8 tsp ground cardamom
  • 3 cups cooked and drained cannellini beans
  • Juice of 2 lemons (about 6 Tbsps)
  • Kosher salt
  • 2 Tbsp pine nuts, toasted
  • Pita chips, crackers, or crudité, for dipping

Preparation

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 heat and let cool for 10 minutes.

Add the beans and lemon juice to a food processor. Add the cooked garlic cloves and all but one tablespoon of 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.

Print Recipe