Curried White Bean Dip

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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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


Special equipment:
food processor
  1. 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.

Whole Wheat Pita Chips 

  1. 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.