Ingredients
1/4 cup (1 ounce) pine nuts
1 1/2 teaspoons cumin seeds
1 can (15 1/2 ounces) white beans, drained and rinsed
1/4 cup fresh lemon juice (from 2 lemons)
2 tablespoons mayonnaise
1 teaspoon cayenne pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 ounces black olives, pitted and roughly chopped (1/2 cup)
Coarse salt
Crackers and carrot sticks, for serving
Preparation
Toast pine nuts in a skillet over medium heat, shaking skillet once, until golden brown, 2 to 3 minutes. Let cool, and chop coarsely. Toast cumin seeds in the same skillet over medium heat until fragrant, 1 to 2 minutes.
Pulse beans, lemon juice, mayonnaise, cayenne, and cumin in a food processor until combined. With the machine running, add oil in a slow stream, processing until smooth. Transfer to a medium bowl. Stir in pine nuts and olives, and season with salt. Serve with crackers and carrot sticks.
