White Bean & Olive Dip

White Bean and Olive Dip
1/4 cup (1 oz) pine nuts
1 1/2 tsp cumin seeds
1 can (15 1/2 oz) white beans, drained and rinsed
1/4 cup fresh lemon juice (from 2 lemons)
2 tbs mayonnaise
1 tsp cayenne pepper
1/4 c. plus 2 tbs EVOO
2 oz. black olives, pitted and roughly chopped
course salt
carrot sticks and endive leaves

1. toast pine nuts in skillet until golden brown. Chop coarsely. Toast cumin seeds in the same skillet, 1 to 2 minutes.
2. Pulse beans, lemon juice, mayo, 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 carrots and endive leaves.