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Toast the pine nuts in a frying pan over medium heat until golden brown, 2 to 4 minutes.
Using a vegetable peeler, shave off 4 to 6 strips of lemon peel, about 2 inches in length. Juice the lemon.
In a food processor bowl, add the toasted pine nuts, cannellini beans, 2 tablespoons lemon juice, 1 tablespoon miso paste, ¾ teaspoon kosher salt, and black pepper. Blend until the dip comes together and is relatively smooth.
Stream in 2 tablespoons of ice water and blend again until creamy but spoonable; add one more tablespoon if you want a looser consistency.
Transfer the dip to a serving bowl and make ridges with the back of a spoon.
Make the topping by lightly crushing the cumin and coriander seeds.
Heat the olive oil in the same frying pan over medium heat. Add the garlic and crushed spices. Cook for 2 to 2 ½ minutes until the garlic just turns golden.
Add the lemon peel and chili flakes and cook for another 30 seconds. Strain the oil and aromatics.
Pour the infused oil over the dip. Top with the garlic-lemon topping, along with the reserved pine nuts and chopped parsley.