White Bean Dip with Yuzu Citrus Olive Oil-Sesame Pesto

From Chef Christian Reynoso

Formerly with Zuni Café, San Francisco, CA

White Bean Dip


Serves 6-8

White Bean Dip

  • Makes 2 ½ cups
  • 2 -15-oz cans white beans
  • 2 cloves garlic, sliced thinly
  • ¼ cup tahini
  • 2 Tbsp white wine vinegar
  • kosher salt

Yuzu Citrus
Olive Oil-Sesame Pesto

  • Makes 2 ½ cups
  • 2 Tbsp sesame seeds, plus more for serving
  • 2 Tbsp pine nuts
  • 1 clove garlic or 1 scallion stalk
  • kosher salt
  • 2 tsp white wine vinegar
  • 1 oz Parmigiano Reggiano, finely grated
  • 1 cup parsley leaves, finely chopped
  • 1 cup dill leaves, finely chopped
  • ½ cup Agrumato-Method Yuzu Citrus Olive Oil
  • black pepper
  • crostini (preferably brushed with Agrumato-Method Yuzu Citrus Olive Oil) or crudités for serving

      Big white beans get transformed into a super suave puree with garlic, tahini and lemon for a sort of "white bean hummus" that’s served in a large bowl or platter. But, the real star is the pesto made with the Yuzu Agrumato Citrus Olive Oil. A big swirl of pesto made with toasted sesame, herbs, parmesan, and pine nuts shows that this oil can be used in place of regular olive oil for a more dynamic pesto and a dynamic dip experience! There are a lot of ways to enjoy this, too. Try with crudites, crostini, grilled meats, vegetables - they are all waiting to be dipped in.


      White Bean Dip

      Add the white beans, along with their juices and garlic to a medium pot and bring to a simmer. Simmer until the beans start to fall apart and the garlic breaks when pinched, about 5 minutes. (Heating the beans helps the puree get extra smooth.) Turn off the heat and transfer the beans and garlic to a food processor with a slotted spoon, leaving the liquid behind. Add the tahini, vinegar, and process until super smooth. It should be thick, but easily spreadable. Taste, season with kosher salt and process again. If the puree is too thick, add a couple Tbsp of the reserved bean liquid and process again.

      Transfer the white bean dip to a large shallow serving bowl and cover while you make the Agrumato-Method Yuzu Citrus Olive Oil-Sesame Pesto.

      Yuzu Citrus Olive Oil-Sesame Pesto

      Using a mortar and pestle, pound the sesame seeds, pine nuts and garlic (or scallion) together with a pinch of kosher salt until you have a thick paste. Transfer to a bowl. Stir in the vinegar, then the Parmigiano Reggiano, parsley, and dill. To finish, pour in the Agrumato-Method Yuzu Citrus Olive Oil, season with black pepper and continue stirring until mixed very well.

      To Serve

      Swirl or drizzle pesto into the bean dip and sprinkle sesame seeds over the top. Rest the crostini or crudités nearby.