1 Video | Photo: White Bean Dip with Pita Chips Recipe
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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By larth10
Encinitas, CA
on February 06, 2012
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Blah...this was one of the worst things I've ever made. Took it to a Super Bowl gathering and I finally just threw it away. Nobody was eating it. Let me say I LOVE Giada and use a lot of her recipes...this just had no taste. I even tried to jazz it up after tasting it...added more lemon juice and salt...still bland. Added red pepper flakes, still tasteless...chipotle hot sauce didn't help...cumin seeds didn't do it either. I'm surprised it got such great reviews because we were not impressed. Oh well, guess you have to have a culinary failure once in awhile to make you appreciate all the great recipes out there. Still love you, Giada!
By TowerofPowerFan
on February 05, 2012
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I did a modified version. Put all the following in a food processor with some extra olive oil and turned this into more of a hummus type dip then served with tortilla chips:
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
By mzap444
warrenton va
on January 14, 2012
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Did not have the parsley, and did not miss it. Easy to make with pantry stocked items. Simple and fast and tasty. Use one clove of garlic because it is strong, but we like it so I did use two.
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