White Bean Dip with Pistachios and Cilantro
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)
1. Puree beans, lemon juice, coriander, and garlic in food processor until smooth.
2. Stir in cilantro, oil, pistachios, and scallion.
3. Season dip to taste with salt and freshly ground black pepper.
4. Transfer to bowl and serve with pita and raw vegetables.
Yield 6 servings.
*Recipe and image courtesy of www.thegreennut.org.*