LISA’S TIP – I love the texture of this bean-based hummus; it’s so smooth and creamy that eating it really feels quite indulgent. One I’ve made it, I quite like to place it into the refrigerator to chill and firm up slightly before I serve it, making it a great one for preparing in advance. When I remember, I set aside a few tbsps. of cannellini beans before blending, roast them and then sprinkle them over alongside the nuts and herbs before I serve – they make a lovely garnish and add a little more texture. Don’t think that this is just something to eat as a dip though – it’s delicious spread on toast, as a sandwich filler, alongside fish, chicken or meat, as a mayonnaise alternative in potato salad and even stirred through some freshly cooked pasta – it’s so versatile! If you’ve never toasted pine nuts before, then simply place them into a dry pan over a medium heat, tossing them ever so often until they’re fragrant and golden – it should take around 5 minutes – but do keep an eye on them as they can burn VERY quickly!