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.