Curried White Bean Dip
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 293
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 34
- Dietary Fiber
- 7
- Sugar
- 1
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 315
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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
Special equipment:
food processor- 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
- 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.