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White Bean Dip with Pita Chips

White Bean Dip with Pita Chips
PREP TIME
15 min
COOK TIME
12 min
YIELDS
6 servings

Dig into this thick, flavourful dip with golden-brown baked pita toasts, all ready in under half an hour.

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Ingredients

1
(15-oz) can cannellini beans, drained and rinsed
2
cloves garlic
2
Tbsp lemon juice
4
Tbsp olive oil
¼
cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6
pitas
1
tsp dried oregano
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Directions

Step 1

Preheat the oven to 400ºF.

Step 2

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Step 3

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Step 4

Serve the pita toasts warm or at room temperature alongside the bean puree.

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My rating for White Bean Dip with Pita Chips
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