To make the cooked haricot beans:

Soak the beans overnight or place them in saucepan over a medium to high heat and bring to a rolling boil, then turn off the heat and leave covered for an hour.

Drain, then cover with fresh water and again bring to a boil. Boil vigorously for 5 to 10 minutes, then add the rest of the ingredients except the salt. Reduce the heat, cover and cook for an hour, or until tender.

Season to taste with salt.

To make the spread:

Blend 2 cups of the strained haricot beans with the remaining spread ingredients.

Turn into a serving dish and smooth the top. Sprinkle with a few more spoonfuls of the cooked beans and toasted pine nuts and drizzle with olive oil.

TASTE’s take:

Serve this delicious spread on slices of oven-toasted ciabatta or use as a dip for fennel wedges and thick strips of sweet pepper or grissini.