1. In a medium skillet, heat half the oil on medium. When the oil begins to shimmer, add the pine nuts and half the garlic; cook, swirling the pan occassionally, until golden brown, about 4 minutes.
2. Transfer the garlic and pine nuts into a blender with the remaining oil and raw garlic, along with the feta, lemon juice, capers and caper juice. Puree until smooth.
3. Transfer the dip into a bowl, fold in the tahini, basil, and parsley, and season with pepper. Serve with raw vegetables and whole grain crackers.
*Tip:Serve with carrots, peppers and pita chips.