White Bean Dip With Pistachio And Cilantro
This simple dip also makes a wonderful sandwich filling for pita bread with sliced cucumbers. If you don’t like cilantro, skip the cilantro leaves and coriander seeds, and substitute chopped mint.
- 1 can (15.5 oz) cannellini beans, rinsed and drained
- 1 clove garlic, halved
- 1 tbsp plus 1 tsp freshly squeezed lemon juice (about 1/2 lemon)
- 1 teaspoon coriander seed, toasted and crushed
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons minced chopped cilantro
- 3 tablespoons finely chopped pistachios
- 1 tablespoon finely chopped scallion (white part only)
- Kosher salt and freshly ground pepper
- Drain beans, rinse with water and drain again. With food processor running, drop garlic through feed tube to roughly chop. Add beans, lemon juice and coriander and puree until chunky; add olive oil and puree until mixture is smooth.
- Spoon mixture into medium bowl. Stir in cilantro, pistachios and scallion. Season with salt and pepper. Transfer to serving bowl and serve with pita wedges, pita chips, water biscuits or raw vegetables.
Makes about 1 ¼ cups dip.
Recipe adapted from Western Pistachio Association.
To toast cumin seeds, heat a dry skillet on medium heat; add seeds and stir until you can smell the fragrance – about 1 to 2 minutes. Be careful not to burn the seeds. To crush, put toasted seeds in a zip-top bag and pound gently with a meat mallet or hammer.