White Bean and Olive Dip
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Martha Stewart Living, August 2008
- Prep Time 10 minutes
- Total Time 15 minutes
- Yield Serves 4
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Ingredients
- 1/4 cup (1 ounce) pine nuts
- 1 1/2 teaspoons cumin seeds
- 1 can (15 1/2 ounces) white beans, drained and rinsed
- 1/4 cup fresh lemon juice (from 2 lemons)
- 2 tablespoons mayonnaise
- 1 teaspoon cayenne pepper
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 ounces black olives, pitted and roughly chopped (1/2 cup)
- Coarse salt
- Crackers and carrot sticks, for serving
Directions
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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.
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Pulse beans, lemon juice, mayonnaise, cayenne, and cumin in a food processor until combined. With the machine running, add oil in a slow stream, processing until smooth. Transfer to a medium bowl. Stir in pine nuts and olives, and season with salt. Serve with crackers and carrot sticks.
Cook's Note
This dip can be made and refrigerated, covered, up to a few hours ahead of the meal. Serve cold or at room temperature.
I made this dip for a dinner party last night and would not try it again - NOT a big hit as it was the only appetizer left before dinner was served. While the contrasting textures are great (the smooth white beans puree dotted with the pine nuts and small bits of olives) overall the taste left me wanting something more flavorful... The cumin added a strange flavor that did not mesh well at all with the other ingredients. This recipe needs a makeover before it can be called a good dip.