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Cannellini and pine nut dip recipe

Cannellini and pine nut dip recipe

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I made this as an alternative to tomato sauce for a pizza topping, but I think it was even better the next day as a dip. The amount of ingredients I used only makes about 250ml, so you may want to double or triple the amounts if making for a party.

21 people made this

IngredientsServes: 8

  • 2 tablespoons pine nuts
  • 2 teaspoons chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • 175g tinned cannellini beans
  • 2 cloves garlic, cut in half
  • 1 teaspoon lime juice
  • 1 plum tomato, roughly chopped
  • sea salt and black pepper to taste
  • 1 tablespoon olive oil

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Place the pine nuts, basil and oregano into a food processor. Cover, and pulse 2 or 3 times to finely grind the nuts. Add beans and garlic; process until smooth, about 30 seconds to 1 minute. Pour in the lime juice, tomato, salt and pepper, and pulse 2 to 3 times until mixture is smooth and spreadable. With the food processor running, drizzle the oil into the dip. If mixture becomes too thick, add a tablespoon of water at a time until the dip is the right consistency.

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Reviews & ratingsAverage global rating:(22)

Reviews in English (18)

by Jane Dough

I love this. I made it the first time just like the recipe. It was great to dip pitas and veggies in.I made it a second time and added a bunch of sun dried tomatoes tomatoes. I can't wait to try new variations! Thanks!-01 Jan 2009

by jp

Big hit at the Chirstmas party! Doubled the recipe due to numbers only complaint was a little to much garlic. Will make again with 1/2 to 2/3 the amount of garlic.-27 Dec 2008

by mountainbeauty

We are garlic wimps! The two cloves that I put into the dip, were over-whelming. I had to do something to mellow it out. I baked the dip in the oven for about 45 minutes. It helped some. Then I added some parmesan cheese to it. We ate it all! My husband complained about the garlic burping back on him, but I was fine. Love how easy it was to make, though. Maybe garlic wimps like us, need to just use garlic salt instead?? Thanks.-03 Jan 2009

Pine Nut-White Bean Dip

  • 1/4 cup soft bread crumbs
  • 2 tablespoons fat-free milk
  • 1 15-ounce can white kidney beans (cannellini beans) or Great Northern beans, rinsed and drained
  • 1/4 cup fat-free or light dairy sour cream
  • 3 tablespoons pine nuts, toasted
  • 1/4 teaspoon salt-free garlic and herb seasoning blend or other salt-free seasoning blend
  • 1/8 teaspoon cayenne pepper
  • 2 teaspoons chopped fresh oregano or basil or 1/2 teaspoon dried oregano or basil, crushed
  • Pine nuts, toasted (optional)
  • Fresh oregano or basil leaves (optional)
  • Assorted vegetable dippers

1. In a small bowl, combine bread crumbs and milk. Cover and let stand for 5 minutes.

2. Meanwhile, in a blender or food processor, combine beans, sour cream, the 3 tablespoons pine nuts, the seasoning blend, and cayenne pepper. Cover and blend or process until nearly smooth. Add bread crumb mixture. Cover and blend or process until smooth. Stir in chopped or dried oregano or basil. Cover and chill for 2 hours to blend flavors.

3. If desired, sprinkle with additional pine nuts and garnish with basil or oregano leaves. Serve with assorted vegetable dippers.

Prepare as directed through Step 2, except chill for up to 24 hours. Serve as directed in Step 3.

The Secret to Silky Smooth Hummus:

I made it a few times after, perfecting my own version. I found that using the water from the beans instead of tossing it was the best liquid, having some starch in it to make it even creamier.

A higher proportion of Everyday California Olive Ranch Everyday Olive Oil to really lets the fruity flavor of the olives shine, and lots of lemon for brightness. I topped it with marinated artichokes (they’re actually grilled and marinated, from Trader Joe’s so they add a nice smoky flavor), toasted pine nuts, za’atar, and parsley.

Incredible flavor and textures going on…..

You will need a food processor to make this recipe. I’ve used this one for 9 years and it has never let me down!

34 Healthy Dips to Bring to the Party (That Aren’t Guac or Hummus)

Dips are the stars of a party. We gather around them. They’re a communal affair. And while we enjoy hummus and guacamole, we’ve eaten gallons of them, and we like to change it up.

The next time there’s a party (and we’re even talking solo dance parties), try one of these recipes for healthy chip and veggie partners made with a variety of ingredients.

Most of these are vegetarian, and many are vegan. Some of the flavors are classic, others creative. They’re so good you and your guests will be tempted to skip the apple slices and celery sticks and go in with a spoon.

When you present these dips to the buffet table, there’s no chance of duplication. When you bring one to the party, it’s really something.

You might like

1. Simple mint pea dip

With its bright green color, this dip sings “Spring!” Fresh peas are at their sweetest in early spring, but even frozen peas will feel the love of blending with lemon zest, fresh mint, and a little tahini to make it creamy.

2. Moroccan-spiced roasted carrot dip

Instead of dipping a carrot, turn the carrot into a dip. That’s thinking outside the carrot!

Roasting carrots brings out a mellow sweetness, and blending them with harissa adds North African spicy flair. Who knew humble carrots could be so exciting?

3. Nutty Swiss chard and roasted garlic dip

Mild Swiss chard offers an easy way to get a dose of leafy greens. With loads of vitamins A and K, Swiss chard packs in the nutrition too.

Here, the wilted greens are pulsed into a blend of roasted cashews, sweet roasted garlic, and a bit of oil. Keep some texture to the greens — don’t purée them.

4. Roasted vegetable dip with tahini

Roast eggplants, red onion, and red bell pepper in a hot oven until tender. Then blend them up with some tahini and you’ve made a dip you can be proud to bring to the party.

5. Roast beetroot and walnut dip

Roasted beets bring an earthy sweetness to this scarlet dip. Tahini and omega-3-rich walnuts add creamy, nutty flavor. This is one of those “You gotta try it!” recipes.

6. Roasted red pepper dip

Roasted red peppers are easy to find in the grocery store, but they’re also easy to make at home — and they’ll taste fresher. Loaded with vitamin C, this naturally sweet dip will tempt you to eat it with a spoon.

7. Roasted garlic Parmesan white bean dip

Roasting garlic turns the cloves sweet and mellow. Here, they flavor canned cannellini beans, which are simple to blend up.

8. 5-minute black bean dip

We’ve all been there: Some friends decide to have a last-minute get-together and ask you to bring an appetizer. Who wants to run out to the store? Not us.

Instead, we grab a can of black beans from the pantry and dump it into the food processor. Add salsa, cumin, cilantro, and lots of fresh garlic and ta-da! You’re bringing something to the party.

9. Split yellow pea dip

This vegan dip, inspired by Greek fava beans, starts with a pot of split yellow peas simmering with scallions, thyme, and garlic.

When the peas are tender, mash them with a wooden spoon — no food processor or blender required. Full of protein and fiber, this dip can be served warm or at room temp.

10. Edamame hummus

Everyone’s favorite sushi starter gets a new look in a creamy dip. Keep a bag of frozen edamame in your freezer so you can purée this perfect crudité partner in minutes.

The vibrant green color is Instagram-worthy when paired with farmers market carrots in hues ranging from yellow to red.

11. Lemony white bean dip

Ever notice that homemade hummus isn’t as creamy as the stuff from the store? Well, this homemade dip is super creamy because it uses canned cannellini beans instead of chickpeas.

They whirl into an exceptionally smooth purée with olive oil, lemon, garlic, and a sprinkling of chili flakes.

12. Vegan Mexican layer dip

Seven-layer dip shouts out “We’re having a party, y’all!” It has to be one of the most delicious and festive dips on the planet. But sometimes we find all that cheese and sour cream hard to digest.

In this vegan version, a creamy “queso” crafted from potatoes and nutritional yeast covers a layer of refried black beans. Top with a traditional guacamole and garnish with salsa.

13. Creamy veggie lentil dip

Dip into Indian cuisine by cooking onions, tomato paste, and curry powder in olive oil (if you want to be more traditional, use ghee).

This brings out the sweetness in the onions, takes away the raw taste of tomato paste, and allows the curry powder to bloom, leading to deeper flavors in the lentil purée.

Toasted whole-wheat naan keeps the theme going. And colorful veggies are always welcome.

14. White bean and artichoke dip

Who doesn’t love artichoke dip? But most versions are loaded with mayo. A smart swap of white beans keeps things healthier. Fresh rosemary and a little pecorino Romano cheese contribute Italian flavors.

Even better, the jarred artichokes called for here are an easy way to add this fiber-rich vegetable to your diet.

Sprout & Pea

When I was a kid we used to spend the holidays at my mom’s best friend’s house down the street and aside from it being one of my favorite nights of the year, it was also the night that I got to indulge in my favorite party snack: artichoke dip. I would eat so much of it that I would feel ill in minutes. To this day, I still repeat the same routine when it’s in front of me. Throughout the years I’ve adapted a few family friends’ recipes and always cringe when I see the amount of cheese and mayonnaise that I’m about to dig into. Yet, I still cannot resist it. Tonight, I decided to try to health it up a bit, with hopes of not sacrificing flavor. To my astonishment, it worked!

I had recently made some pine nut cheese and thought that the flavors in it might do the trick as a parmesan and feta substitute. I thought the cashew mayo might do something a bit weird, but figured I’d live on the edge and toss some in. It turns out that it was a good idea. My mom is in town so I was excited for her (fellow indulger of crack holiday dip) to taste it for a real opinion. We were both legitimately shocked. It really tastes so similar to the “real thing”. So much so, that we nearly ate the whole bowl. I plan on serving this for years to come, starting with a little Friendsgivukkah dinner I’m hosting this coming weekend. Here’s how to make this healthy, vegan version of this classic dip…

1 8 oz can artichoke hearts drained and roughly chopped
1 large shallot thinly sliced (salad slices)
3 cloves of garlic minced
2 tbs extra virgin olive oil

For Pine Nut Cheese:
1 cup soaked pine nuts (soak for an hour)
Juice of 1 lemon
1 1/2 tbs nutritional yeast ( I eyed this so start with less and add to taste)
1 tsp turmeric powder
1 tsp extra virgin olive oil
1 large clove garlic
1-2 pinches of salt or to taste

Cashew Mayo Recipe

Add olive oil and shallots to small/medium pan and cook over medium heat until caramelized. Add garlic and saute for a few more minutes over medium-low heat or until garlic is soft but not brown. Set aside.

To make pint nut cheese, combine all ingredients in a food processor and blend until smooth but a little bit grainy still. Add more nutritional yeast and salt to taste.

Make the Cashew mayo according to recipe here.

In a small pyrex, combine artichokes, pine nut cheese, cashew mayo, shallots and garlic and mix together with a spoon. Taste and add salt if needed.

Bake in oven for about 15 minutes at 350 degrees – until hot all the way through.

Rosemary Cannellini Dip


  • 1 1/4 cup dried cannellini beans
  • 1 small onion chopped
  • 1 carrot chopped
  • 1 tsp dried sage
  • 1 bay leaf
  • 1 garlic clove minced
  • 1 Tbs dried rosemary
  • 1/2 tsp kosher salt plus more to taste
  • Freshly ground black pepper
  • 2 Tbs extra-virgin olive oil for drizzling


Ingredient discussion:

Beans. If you don’t have Cannellini beans, don’t sweat it just use another white or light-colored beans. We used Mayocoba beans, but Great Northern would work, or Navy. Or, if you don’t have a white bean available, scratch it up with a bean you do have. It’ll work. Everything else here is pretty much standard, but we would recommend using fresh rosemary if you have it, and, as the olive oil is an accent, find one with some flavor to it.

Procedure in detail:

Soak beans. Soaking beans overnight does two things, both of which we consider good. First, it makes them cook faster and more evenly the next day, and, second, it can reduce the gaseous effects of eating beans. So, before going to bed, put the beans in a large (3 quart) saucepan, add enough water to cover the beans by several inches, then cover the pan, and sleep tight.

Rinse and drain. The next morning, when you wake up, drain the beans and give them a good rinse. Some people will save the soaking water, with the idea that it has flavor in it. We don’t. It’s just not worth it. Return the beans to the saucepan.

Cook pretty much everything along with the beans. It’ll get blended together later, so they need to be mushy.

Add water & more. Add enough cold water so the beans are covered by about an inch of water. Then add onion, carrot, sage, bay leaf, and garlic.

Cook. Place the pan over medium-high heat and bring to a boil. Reduce heat, cover the beans, and cook until tender, about 1 to 1 1/2 hours, stirring occasionally. Remove from heat.

Add the rosemary and salt, stir, and let steep. Think of making tea, rosemary bean tea.

Add rosemary. Stir in the rosemary and 1/2 tsp salt and let those steep for 15 minutes so the beans can absorb a bit of flavor.

We didn’t need anywhere near a cup of liquid, but it’s better to have too much and discard a bit later, than to have too little when you need it. Drain the beans and let them cool for a few minutes.

Reserve liquid. Once the beans are tender, scoop out about a cup of liquid, then drain the beans completely. Remove and discard the bay leaf. Let the beans drain and cool about 15 minutes. If you’re using fresh rosemary, strip the leaves and discard the stem.

Process. Transfer beans to the bowl of a food processor, put the cover on, and give them the biggest whirl of their lives. Process until you have a smooth paste, adding some reserved liquid, if necessary.

Taste and season. Give the dip a little taste, then add salt and pepper as needed, pulsing to combine between additions.

Meld. Transfer the dip to a serving bowl, cover, and refrigerate for several hours to allow the flavors to meld.

Serve. Before serving, drizzle the dip with olive oil, then dig in with cracker or chips.

We happen to like bean dips, so this was really a no-brainer for us. It was nice to avoid the super garlicky-ness of hummus or the spicy heat of a more standard bean dip (each has its place it’s just that there’s always room for more), so this was a nice change of pace. Upon tasting, we think that next time we might crank up the amount of sage (maybe go with 3/4 tsp), since that seems to get washed out with the boiling. Or we might add it with the rosemary, avoiding the boiling of those two spices altogether. We think this is a dip we’ll make again: it’s easy, and it’s tasty. Four stars.

Worth the trouble?

5 Ingredient Artichoke and Sun-Dried Tomato Dip

5 ingredient artichoke and sun-dried tomato dip makes snack-time and happy hour easier and healthier. Serve this 5 minute, no-cook dip with pita, crackers, or crudités, and it’s a surefire crowd pleaser.Everyone needs a delicious, dependable dip in their arsenal. Done and done with this one. You could say it’s a cousin to hummus, because we’re keeping the tahini (obviously) but swapping the chickpeas for creamy, nutty cannellini beans. They add a particularly silky texture to the dip, while not masking any of the other ingredients with big bean-y flavor.

Tahini adds an extra layer of nutty depth and unctuous creaminess. I use Soom brand tahini, which always blends beautifully into anything I’m adding it to. *Code dishingouthealth saves you 10% at checkout!* The Mediterranean influence of this dip comes from two of my most reliable pantry staples: jarred artichoke hearts and sun-dried tomatoes—each armed with their own element of bright, briny flavor and sweetness. I love keeping these on hand to effortlessly take salads, spreads, and pasta up a few notches.

Oil-packed sun-dried tomatoes are much more tender than dry-packed varieties, plus the oil from the jar adds a flavorful finishing touch to the dip. You can prepare this all-purpose dip up to a day ahead, making this appetizer a quick fix for hungry guests. All you need is a blender and some pals to enjoy it with.

And if you end up with leftovers, you can covert the dip into a spread for sandwiches or wraps, or thin it out with extra lemon juice and turn it into salad dressing. Presto!

Cannellini and pine nut dip recipe - Recipes

Vibrant veggie based hummus dips 3 ways to serve with your favourite crackers, chips and fresh veggies – perfect for any party or get together!

Hummus has to be one of my favourite foods that I reach for time and time again. Whether it’s to dip some crackers or fresh veggies into for a snack, adding a dollop to a nourishing bowl like my Tempeh Buddha Bowl and Rainbow Protein Power Bowl or simply spreading it on a sandwich in place of mayo. It’s such a great staple in my home that I can’t remember the last time I didn’t have it in my fridge.

I’ll be honest, like most people I tend to buy ready made hummus at the supermarket. The variety of flavours are endless and I tend to gravitate towards certain brands that make excellent hummus with clean ingredients. But on certain occasions I like to bust out my food processor and make my very own hummus – especially more unique ones that you won’t necessarily find at your local grocery store, not to mention its cheaper and tastes way fresher!

Hummus Dip 3 Ways

I’m excited to share with you guys these three beautiful, vibrant and super tasty homemade hummus recipes. I thought it would be fun to switch it up from the usual classic hummus and share some of my new favourite combos. With these three hummus recipes you can create the ultimate show stopping hummus board – just in time for the holiday season! There’s something for everyone: Butternut Squash Hummus for the sweet and savoury lover, Roasted Beet Hummus with Rosemary and Goat Cheese, for the earthy and tangy lover and Bean-Free Purple Sweet Potato Hummus for those who would rather skip the beans. Of course, you don’t need to make all three of these recipes at once, but I encourage you to have fun with it and add your own twist.

Butternut Squash Hummus

This one has fall vibes written all over it. It’s thick and creamy and I love the burst of sweetness and juiciness from the pomegranate seeds. If you want to simplify your life, I recommend you buy the pre-cut butternut squash, then it’s a matter of popping them in the oven to roast and you’re on your way! You can also swap the butternut squash for pumpkin or any squash really. Serve it with toasted pita chips, crackers and fresh veggies.

Roasted Beet Hummus with Rosemary and Goat Cheese

Out of the three, I have to confess that this one is my favourite, not just because it’s so tasty, but because it’s soooo pretty and pink. I switched the base up by using white kidney beans (also known as cannellini beans), instead of the traditional chickpeas, as it adds a really creamy buttery texture. I also love the tanginess from the goat cheese, which works really well with the earthiness of the roasted beets and the peppery fragrant rosemary. Not only is this an amazing dip, but it also makes a great spread on crostini, topped with more crumbled goat cheese and sprinkled with pine nuts or chopped walnuts.

Bean-Free Purple Sweet Potato Hummus

Another non-traditional hummus, I wanted to create a bean-free option for those who don’t like beans, or don’t tolerate them well. Enter the gorgeous purple sweet potato! Now you can substitute regular sweet potatoes or yams, but let’s face it, it won’t be as pretty – I think it’s one of the most beautiful vegetable that mother nature has gifted us. They are denser and drier than regular sweet potatoes, so you’ll have to amp up the liquid in the food processor to help it along. Topped with sesame seeds and fresh parsley, everyone will be oohing and aahing over this lovely lavender coloured dip.

Let me know in the comments below which hummus recipe you’re most excited to try! As for me, I’m partial to the Beet Hummus, as it brings back memories of the time I spent in Australia, where I first discovered it so happy to see it’s everywhere now.

If you recreate this recipe please share a photo on social media and TAG me @urhealthnut and #healthnuteats so I can easily find them and like them!

1. Place the frozen peas in a colander and rinse with warm water to thaw. Transfer them to the bowl of a food processor or blender, add 1/4 cup of the ricotta, half of the lemon zest, the mint (if using) and the salt. Blend until smooth.

2. Transfer the mixture to a serving bowl. Add the remaining ricotta, and swirl it in, but not completely — you’ll want to get bites that have some blended dip and some pure ricotta together in a bite. Sprinkle on the rest of the lemon zest, along with the black pepper and the rest of the mint, if using. Serve with toasted crostini, toasted rye or pumpernickle, or crackers.

1. Heat the oven to 475 degrees F. Use a small spoon to hollow out the flesh of the zucchini, reserving the flesh, and make them into the shape of canoes. Don’t scrape them out completely, though — you want the sides to be about 1/2 inch thick and the zucchini should still hold their shape. Put the flesh in a sieve and squeeze and discard as much liquid as you can — you should be left with about 1 cup of zucchini flesh. Roughly chop it, place in a medium bowl and add the garlic, egg, Parmesan, breadcrumbs or panko and 1/4 teaspoon salt. Use your hands to crush the tomatoes well, then add these to the zucchini mixture. Stir to combine and set aside.

2. In a separate small bowl, mix the lemon zest, chopped oregano and pine nuts. Set aside.

3. Place the hollowed zucchini in a medium baking sheet or ovenproof dish, hollowed side facing up. Drizzle 1 tablespoon of oil (in total) over the zucchini and season with 1/8 teaspoon salt (in total). Spoon the zucchini mixture back into the hollow and bake for about 20 minutes, until the filling is set and golden brown.

4. While the zucchini are baking, make the salsa. Add the lemon juice, remaining 2 tablespoons oil and 1/8 teaspoon salt to the bowl of oregano and pine nuts. Let the zucchini cool a little. Spoon the salsa on top, sprinkle with the oregano leaves and serve.

Recipe notes

• The original recipe did not mention panko it called specifically for fresh sourdough breadcrumbs. We used panko instead and it was splendid. When and if we try again with fresh sourdough crumbs, we will report whether we noticed much difference.

• The original recipe called for baking for 15 minutes, which wasn’t nearly long enough. Our two slightly smaller halves were done after about 20, and the larger halves required 2 or 3 additional minutes.

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