Curried White Bean Dip

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

CATEGORIES
Ingredients
  • One 15-ounce can cannellini beans, drained and rinsed
  • 1 packed cup fresh flat-leaf parsley leaves, coarsely chopped
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Madras curry powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon kosher salt, plus extra for seasoning
  • 1/8 teaspoon cayenne pepper
  • 1 clove garlic, peeled and halved
  • Zest of 1/2 large lemon
  • Whole Wheat Pita Chips, recipe follows
  • Whole Wheat Pita Chips
  • 4 whole wheat pita breads
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
Directions

In a food processor, combine the beans, parsley, olive oil, lemon juice, curry powder, cumin, salt, cayenne pepper, garlic and lemon zest. Blend until smooth. Season with salt.

Pour the dip into a serving bowl and serve with Whole Wheat Pita Chips alongside.

Preheat the oven to 350 degrees F. Cut each pita bread into 8 wedges. Arrange on a baking sheet and drizzle with the olive oil. Sprinkle with the salt and pepper and bake until crisp and golden, 12 to 15 minutes.

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    This recipe is featured in:

    The Best Thanksgiving Appetizers