White Bean-Tahini Puree with Toasted Pitas

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

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Toasted Pita Chips:
  • 2 teaspoons ground cumin
  • 2 teaspoons za'atar
  • 1 teaspoon chile powder
  • 1 teaspoon granulated garlic
  • 4 pitas
  • 2 tablespoons extra-virgin olive oil
  • White Bean-Tahini Puree:
  • 8 white anchovy fillets, drained
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • One 15-ounce can cannellini beans, drained and rinsed
  • 1/2 cup tahini paste
  • 1/4 cup chicken stock
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 3 to 4 turns fresh ground black pepper
  • 1 lemon, zested and juiced
  • 1/4 cup minced fresh chives
Directions
  • Preheat the oven to 400 degrees F.

  • For the toasted pita chips: Combine the cumin, za'atar, chile powder and granulated garlic in a small bowl. Brush the pitas on both sides with the olive oil; cut each pita into 8 triangles. Toss the pita wedges in the spice mixture until fully coated, then spread them out on a baking sheet. Toast in the oven until golden brown and crispy, 14 to 16 minutes. Let cool on a paper-towel-lined plate.

  • For the white bean-tahini puree: Lay the anchovies on a small baking sheet and place in the oven for 6 to 8 minutes.

  • In a large saute pan over medium-high heat, add the olive oil, garlic, cannellini beans and roasted anchovies. Cook, stirring often, for 4 to 6 minutes; transfer to a food processor along with the tahini, chicken stock, salt, red pepper flakes, black pepper and lemon juice and zest. Process until smooth and creamy. Transfer the puree to a bowl and garnish with the chives. Serve immediately with the toasted pita chips.


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    This recipe is featured in:

    Fall Entertaining Guide