Lemony White Bean Dip

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

⅓ cup (54g) pine nuts

1 (15-ounce) can of cannellini beans, drained and rinsed

1 medium lemon

1 tablespoon white miso paste

¾ to 1 teaspoon kosher salt

Freshly cracked black pepper

2 to 3 tablespoons ice water

2 tablespoons extra virgin olive oil

6 garlic cloves, thinly sliced (try to slice as evenly as possible for even cooking)*

1 teaspoon whole cumin seeds

1 teaspoon whole coriander seeds

1 heaping teaspoon Aleppo pepper, or ½ to ¾ teaspoon red pepper flakes**

1 small handful of parsley (optional) chopped

Directions at rainbowplantlife.com

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