White Bean and Olive Dip

Ingredients

  • Crackers and carrot sticks, for serving
  • Coarse salt
  • 2 ounces black olives, pitted and roughly chopped (½ cup)
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • 1 teaspoon cayenne pepper
  • 2 tablespoons mayonnaise
  • ¼ cup fresh lemon juice (from 2 lemons)
  • + 3 more ingredients
    • 1 can (15 ½ ounces) white beans, drained and rinsed
    • 1 ½ teaspoons cumin seeds
    • ¼ cup (1 ounce) pine nuts

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 pr...

View full recipe at SpringPad

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