Lemony White Bean Dip

Bahan-bahan (6 porsi)

• ⅓ cup (54g) pine nuts
• 1 (15-ounce) can of cannellini beans, (drained and rinsed)
• 1 medium lemon
• 1 tablespoon white miso paste
• 3/4 to 1 teaspoon kosher salt
• Freshly cracked black pepper
• 2 to 3 tablespoons ice water
• 2 tablespoons extra virgin olive oil
• 6 g arlic cloves, (thinly sliced (try to slice as evenly as possible for even cooking)*)
• 1 teaspoon whole cumin seeds
• 1 teaspoon whole coriander seeds
• 1 heaping teaspoon Aleppo pepper, (or ½ to ¾ teaspoon red pepper flakes**)
• 1 small handful of parsley (optional) (chopped)