spicy seed oil

1. Combine olive oil, pine nuts, chile flakes, sesame seeds, coriander and caraway to a small skillet over medium heat. Cook, stirring occasionally, until spices begin to smell fragrant, 2- 3 minutes. Stir in garlic and cook about 30 seconds. Remove from heat and let cool.

white bean hummus

1. Drain white beans off their soaking liquid and place in a saucepan. Fill with enough cold water to cover the beans by about an inch. Bring to a boil, season with salt and reduce to a simmer. Cook until very soft and tender, at least 1 hour but will depend on the bean. Drain and reserve 1 cup cooking liquid.
2. Combine white beans, 1/4 cup cooking liquid, lemon juice, tahini, 1 teaspoon salt and olive oil in a food processor and pulse until combined. Turn the food processor on high and blend until very smooth, 3- 5 minutes, adding more cooking liquid a tablespoon at a time if needed (but err on the side of less liquid). Season with more salt and pepper, if needed. 
3. Transfer hummus to a serving dish. Use the back of a spoon to create swirls in the surface and spoon spicy seed oil over top. Scatter with fresh herbs; serve with fresh crudites and crackers.