White Bean And Cilantro Dip With Toasted Pita Chips Recipes

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WHITE-BEAN DIP WITH TOASTED PITA CHIPS



White-Bean Dip with Toasted Pita Chips image

Everyone will love this dip, so make some extra; it will keep, refrigerated, three days.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 4

1 can (19-ounce) cannellini beans, drained and rinsed
3 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
Coarse salt and ground pepper

Steps:

  • In a food processor, combine cannellini beans, olive oil, lemon juice; season with coarse salt and ground pepper. Puree until smooth.
  • Place puree in a serving bowl, and lightly sprinkle chili powder over the top, if desired. Serve dip with toasted pita chips.

Nutrition Facts : Calories 47 g, Fat 2 g, Protein 1 g

WHITE BEAN DIP WITH PITA CHIPS



White Bean Dip With Pita Chips image

Description taken from Giada De Laurentiis' Everyday Italian: "This dip is the Italian version of hummus, and in my opinion it's smoother and tastier. This is a staple antipasto with I'm entertaining. The pita chips aren't Italian, but they work really well with this dip." We really enjoy this recipe at our house, too.

Provided by AshK5246

Categories     Beans

Time 26m

Yield 6 serving(s)

Number Of Ingredients 10

4 pita breads, split horizontally in half
2 tablespoons olive oil
1/3 cup olive oil
1 teaspoon dried oregano
1 1/2 teaspoons salt, plus more to taste
1 1/4 teaspoons fresh ground black pepper, plus more to taste
15 ounces cannellini beans, drained and rinsed
1/4 cup fresh flat leaf parsley
2 tablespoons fresh lemon juice (from about 1/2 a lemon)
1 garlic clove

Steps:

  • Preheat oven to 400 degrees.
  • Cut each pita half into 8 wedges and arrange over a large baking sheet.
  • Brush the pita wedges with 2 tbs of the oil, then sprinkle with the oregano and 1 tsp each of the salt and pepper.
  • Bake for 8 minutes, then turn wedges over and bake until they are crisp and golden, about 8 minutes longer.
  • Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and the remaining salt and pepper.
  • Pulse on and off until the mixture is coarsley chopped.
  • With the machine running (puree), stream in the remaining 1/3 C olive oil until the mixture is creamy.
  • Season the dip with more salt and pepper to taste.
  • Serve with warm or room temp pita crisps.

Nutrition Facts : Calories 319.7, Fat 17.4, SaturatedFat 2.5, Sodium 1007.6, Carbohydrate 33.6, Fiber 4.9, Sugar 2, Protein 7.5

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