White Bean Dip with Pita Chips

(from Heather Hulsey’s recipe box)

Source: thekindlife.com/Melissa Baines

Prep time: 10 minutes
Cook time: 16 minutes
Serves 6 people

Categories: Vegan; Appetizers

Ingredients

  • 4 pita breads, split horizontally in half
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons ground black pepper
  • 1 (15 oz.) can cannellini beans, drained and rinsed
  • 1/4 cup loosely packed fresh flat-leaf parsley
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove
  • 1/3 cup olive oil

Directions

  1. eheat oven to 400.

  2. Cut each pita half into 8 wedges and arrange on a baking sheet.

  3. Brush wedges with olive oil and sprinkle with oregano and 1 teaspoon of salt and pepper, each.

  4. Bake for 8 minutes, then flip and bake 8 more minutes (until golden an crisp).

  5. Meanwhile, combine beans, parsley, lemon juice, garlic, and remaining 1/2 teaspoon each of salt and pepper in a food processor or blender. Pulse until coarsely chopped.

  6. Add olive oil until creamy and season with salt and pepper to taste.

  7. Serve with pita toasts!

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