• Heat a medium-sized frying pan over medium heat. Allow the pan to heat up for a few minutes. Add the pine nuts and shake the pan frequently until nuts are toasty and golden but not dark brown, 2 to 4 minutes. Remove pine nuts from hot pan.
• Using a vegetable peeler, shave off 4 to 6 strips of lemon peel, about 2 inches in length. If you only get shorter strips, just use more. Try to not peel too deeply to avoid the white pith. Set the peel strips aside and juice the lemon into a small bowl or jar.
• In a food processor bowl, add all but 1 teaspoon of the toasted pine nuts, Hutterite beans, 2 tablespoons lemon juice, miso paste, kosher salt and black pepper. Blend until the dip comes together and is relatively smooth, scraping down sides as you go.
• Stream in 2 tablespoons of ice water and blend again until creamy but spoonable; add 1 more tablespoon if you want a looser consistency.
• Taste, add more lemon juice or salt as needed (I usually add an extra 1⁄4 teaspoon kosher salt).
• Transfer the dip to a serving bowl and make ridges with the back of a spoon.

Make the topping

• Lightly crush the cumin and coriander seeds with a mortar and pestle, or use the back of a heavy knife or sturdy mug to lightly crush them.
• Fit a small or medium bowl with a fine-mesh sieve. Heat the olive oil over medium heat in the same frying pan used above. Once the oil is warm (but not too hot), add the garlic and crushed spices.
• Cook, swirling the pan or stirring frequently, for about 2 minutes, just until the garlic turns golden (don’t wait until it browns). Add the lemon peel and Aleppo pepper and cook for another 30 seconds. Remove from heat.
• Pour the heated oil mixture through the sieve into the bowl, so that the aromatics are left in the sieve.
• Pour the infused oil over the dip. Top with the reserved pine nuts and chopped parsley.