Pine nut and white bean dip with ciabatta

Ingredients

• ¼ cup pine nuts

• ¼ cup grapeseed or vegetable oil

• 1 garlic clove

• 1 [15-ounce] can cannellini [white kidney] beans, rinsed 1 ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• ½ cup water

Instructions

1. Wash hands with soap and water.

2. Rinse all fresh produce items under cold running water prior to prepping.

3. Set a mesh sieve over a small bowl.

4. Heat a small saucepan at medium-low heat. Add pine nuts and oil and cook, stirring often. Cook until pine nuts are golden brown, about 5 minutes. Tip: cut one pine nut in half to confirm it is cooked all the way through center.

5. Scrape oil and nuts into mesh sieve and drain. Transfer nuts to paper towels.

6. Finely grate garlic into remaining oil.

7. Blend beans, salt. pepper, three-fourths of nuts and water in a blender until very smooth. Gradually drizzle in garlic oil and blend until combined.

8. Transfer dip to a small bowl and top with remaining nuts.

9. Slice ciabatta and toast as desired. Serve bread alongside dip.