White Bean Dip With Lemony Pesto and Crudites

Step 1

1 Make the pesto: In the bowl of a food processor, combine the basil, 1/4 cup of pine nuts, the garlic and salt and pulse until the basil is finely chopped and the garlic and pine nuts are minced (about 15 pulses)

Step 2

2 Pour in the olive oil and lemon juice and pulse a few times more, until the mixture is chunky

Step 3

3 Fold in the Parmesan cheese, taste and season with more salt and/or lemon juice, if desired

Step 4

4 The pesto should be loose enough to be spooned over the dip

Step 5

5 Transfer the pesto to a bowl and rinse out the food processor (you just want to get rid of the green bits so the bean dip stays white)

Step 6

6 Make the dip: In the same food processor, combine the beans, tahini, lemon juice, garlic and salt and process until smooth, about 2 minutes

Step 7

7 Stop the motor and scrape the sides and bottom of the bowl with a silicone spatula and process again for a few seconds

Step 8

8 With the motor running, drizzle in the oil and process to incorporate, about 1 minute; the dip should be smooth and airy

Step 9

9 Taste, and season with additional salt and/or lemon juice, if desired, keeping in mind that the pesto brings lots of flavor

Step 10

10 To serve, divide the dip among individual 8-ounce ramekins or bowls

Step 11

11 Top with spoonfuls of the pesto, a drizzle of olive oil, and garnish with the basil chiffonade, if using, and the remaining 1 tablespoon of pine nuts

Step 12

12 Place the ramekins on individual plates with assorted vegetables and/or pita chips and serve

Step 13

13 NOTE: To toast the pine nuts, in a small, dry pan over low heat, add the pine nuts and cook, stirring frequently to prevent burning, until golden and aromatic, about 3 minutes

Step 14

14 Remove from the heat and transfer to a small bowl to prevent further cooking