Lemony White Bean Dip

Scaled for 6 portions · 7 steps

0.33 cup(54g) pine nuts1(15-ounce) can of cannellini beans, (drained and rinsed)1medium lemon1 tbspwhite miso paste0.75–1 tspkosher salt—Freshly cracked black pepper2–3 tbspice water2 tbspextra virgin olive oil6garlic cloves, (thinly sliced (try to slice as evenly as possible for even cooking)*)1 tspwhole cumin seeds1 tspwhole coriander seeds1heaping teaspoon Aleppo pepper, (or ½ to ¾ teaspoon red pepper flakes**)1 small handfulparsley (optional) (chopped)

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