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Pine Nut and White Bean Dip

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This elegant pine nut and white bean dip is a sophisticated alternative to traditional hummus. By gently toasting the pine nuts in oil, you create a deeply nutty base and a fragrant garlic-infused oil that gives the dip its incredibly silky texture. The use of protein-rich cannellini beans ensures a velvety finish that feels indulgent while remaining entirely plant-based and wholesome.

As a versatile vegan starter or snack, this dish is perfect for entertaining as it can be prepared up to two days in advance. Serve it at room temperature with a drizzle of high-quality olive oil, alongside crunchy seasonal crudités or warm wedges of toasted pitta. It is a heart-healthy, flavourful addition to any mezze platter or afternoon tea spread.

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Ingredients for Pine Nut and White Bean Dip

  • 60ml pine nuts

  • 60ml grapeseed or vegetable oil

  • 1 garlic clove

  • 1 (425g) can cannellini (white kidney) beans, rinsed

  • 1 1/2 teaspoons kosher salt

  • 1/4 teaspoons freshly ground black pepper

How to make Pine Nut and White Bean Dip

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Set a mesh sieve over a small bowl. Heat a small saucepan over medium-low. Combine nuts and oil in pan and cook, swirling often, until nuts are golden brown, about 5 minutes (cut 1 in half to check doneness in the centre). Scrape into sieve and let drain. Transfer nuts to paper towels to drain further. Finely grate garlic into oil.

Blend beans, salt, pepper, three-fourths of nuts, and 120ml water in a blender until very smooth. With motor running, gradually stream in garlic oil; blend until combined.

Transfer dip to a small bowl and spoon remaining nuts over.

Do Ahead: Dip can be made 2 days ahead. Cover and chill. Let come to room temperature before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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