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White Bean and Olive Dip

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White Bean and Olive Dip

A sophisticated twist on bean dip, earthy, creamy white beans punctuated by salty, pungent black olives are an irresistible combination. Serve with crackers and carrot sticks.

Prep: 10 minutes
Total: 15 minutes

Ingredients

Serves 4

  • 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

  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 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.
From Martha Stewart Living, August 2008

Helpful Hint

This dip can be made and refrigerated, covered, up to a few hours ahead of the meal. Serve cold or at room temperature.

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