White Bean Dip with Pita Chips
White Bean Dip with Pita Chips
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 394
- Total Fat
- 22
- Saturated Fat
- 3
- Carbohydrates
- 42
- Dietary Fiber
- 7
- Sugar
- 1
- Protein
- 10
- Cholesterol
- 0
- Sodium
- 342
- Total: 27 min
- Prep: 15 min
- Cook: 12 min
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 394
- Total Fat
- 22
- Saturated Fat
- 3
- Carbohydrates
- 42
- Dietary Fiber
- 7
- Sugar
- 1
- Protein
- 10
- Cholesterol
- 0
- Sodium
- 342
- Total: 27 min
- Prep: 15 min
- Cook: 12 min
Ingredients
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano
Directions
- Preheat the oven to 400 degrees F.
- 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.
- 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.
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