I love appetizers dips. Salsa, crab dip, spinach & artichoke, hummus, you name it. That’s why I was extremely excited when I came across this recipe for a white bean dip (& homemade pita chips). Not only is it extremely easy to make, but it’s the type of appetizer you won’t feel too full off of if you indulge. I’ve always been a fan of Stacy’s Pita Chips, but I have to say, after making my own homemade chips, I probably won’t be buying the store brand as much anymore. Hope you enjoy this easy (and yummy!) white bean dip.
- One (15 oz) can cannellini beans, drained and rinsed
- 2 cloves garlic
- Lemon juice (from half a lemon)
- 1/3 cup olive oil, plus 4 TBSP
- 1/4 cup fresh parsley
- 6 pitas
- Salt& Pepper
- Preheat the oven to 400 degrees F.
- Place the beans, garlic, lemon juice, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Slowly add in the 1/3 cup olive oil while the processor is on low. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
- 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.
- Serve the pita toasts warm or at room temperature alongside the bean puree.