Add the toasted pine nuts and cannellini beans to a food processor, along with the lemon juice, miso, salt and pepper. Blend until the dip comes together. Add a few tablespoons of ice water and blend until smooth and creamy.
Make the garlic-lemon topping. Using a vegetable peeler, shave several strips of lemon peel. Thinly slice the garlic cloves. Lightly crush the cumin and coriander seeds. Heat the olive oil in a frying pan until warm. Add the garlic and cumin and coriander.
Gently fry for 2 to 2.5 minutes, until garlic is turning golden (but not brown). Add the lemon peel and chili flakes and fry for another 30 seconds. Take off the heat and strain.
Transfer the dip to a shallow plate or a bowl with a lip. Add the white bean dip and use the back of a spoon to create waves. Pour the infused oil on top and add the crisp garlic-lemon peel mixture.