Cannellini and pine nut dip

    Cannellini and pine nut dip


    21 people made this

    About this recipe: I made this as an alternative to tomato sauce for a pizza topping, but I think it was even better the next day as a dip. The amount of ingredients I used only makes about 250ml, so you may want to double or triple the amounts if making for a party.

    Serves: 8 

    • 2 tablespoons pine nuts
    • 2 teaspoons chopped fresh basil
    • 1 teaspoon chopped fresh oregano
    • 175g tinned cannellini beans
    • 2 cloves garlic, cut in half
    • 1 teaspoon lime juice
    • 1 plum tomato, roughly chopped
    • sea salt and black pepper to taste
    • 1 tablespoon olive oil

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Place the pine nuts, basil and oregano into a food processor. Cover, and pulse 2 or 3 times to finely grind the nuts. Add beans and garlic; process until smooth, about 30 seconds to 1 minute. Pour in the lime juice, tomato, salt and pepper, and pulse 2 to 3 times until mixture is smooth and spreadable. With the food processor running, drizzle the oil into the dip. If mixture becomes too thick, add a tablespoon of water at a time until the dip is the right consistency.

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