White Bean Dip with Pitta Chips

  • Preparation Time15 mins
  • Cooking Time12 mins
  • Serves6
  • DifficultyEasy
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
1) Preheat the oven to 200 degrees C.



2) Place the beans, garlic, lemon juice, 4 tbsps olive oil, and parsley in the 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.



3) Cut each pitta 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.



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

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