Similar to hummus, this dip gets a boost of flavor from cilantro and scallions. Enjoy it on pita wedges, carrot or celery sticks, or bell pepper strips.
6 servings
20 minutes
0 minutes
20 minutes
Ingredients
1 can (15.5 oz) cannellini beans, rinsed and drained
1 tbsp plus 1 tsp freshly squeezed lemon juice (about 1/4 lemon)
1 tsp coriander seed, crushed or ground
1 clove garlic, halved
3 tbsp finely chopped cilantro
3 tbsp olive oil
3 tbsp finely chopped pistachios
1 tbsp finely chopped scallion (white part only)
Instructions
Puree beans, lemon juice, coriander, and garlic in food processor until smooth.
Stir in cilantro, oil, pistachios, and scallion.
Season dip to taste with salt and freshly ground black pepper.
Transfer to bowl and serve with pita and raw vegetables.
