White Bean Dip with Pinenuts

Toasting the pine nuts until they’re properly golden brown to the center and not just on the surface is key in coaxing out maximum flavour. That said, pine nuts are expensive and can burn, so keep a close eye on them as they cook.

¼ cup pinenuts
¼ cup grapeseed or vegetable oil
1 clove garlic
1 (15 oz) can cannellini (white kidney) beans, rinsed
1½ tsp. sea salt
¼ tsp. black pepper, freshly ground

Set a mesh sieve over a small bowl. Heat a small saucepan over medium-low. Combine nuts and oil in pan and cook, swirling often, until nuts are golden brown, about 5 minutes (cut 1 in half to check doneness in the center). Scrape into sieve and let drain. Transfer nuts to paper towels to drain further. Finely grate garlic into oil.

Blend beans, salt, pepper, three-fourths of nuts and ½ cup water in a blender until very smooth. With motor running, gradually stream in garlic oil; blend until combined.

Transfer dip to a small bowl and spoon remaining nuts over.

Makes about 1 cup.

Make-Ahead: Dip can be made 2 days ahead. Cover and chill. Let come to room temperature before serving.