1/2 cup Extra-virgin olive oil
6 Garlic cloves (crushed)
1/2 tsp Ground cumin
1/2 tsp Smoked paprika
1/4 tsp Ground cinnamon
1/4 tsp Ground fennel seed
1/4 tsp Crushed red pepper flakes
1/8 tsp Ground cardamom
3 cups Cooked and drained cannellini beans
2 Juice of lemons
1 pinch Salt
2 tbsp Pine nuts (toasted)
2 handful Pita chips

In a small saucepan, heat the oil and garlic over low heat.

Let the garlic gently bubbly in the oil until it has softened but hasn’t taken on any color, about 5 minutes.

Stir in the cumin, paprika, cinnamon, fennel, pepper flakes, and cardamom and let toast until fragrant, about one minute.

Remove from the heat and let cool 10 minutes.

Add the beans and lemon juice to a food processor.

Add the cooked garlic cloves and all but one tablespoon of the spiced oil.

Puree to make a smooth dip, season with salt, and puree again.

Spoon the dip into a wide bowl and sprinkle with the pine nuts.

Drizzle the remaining one tablespoon of spiced oil over the dip and serve.