Name: White Bean-Tahini Puree with Toasted Pitas
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Ingredients: 2 teaspoons ground cumin; 2 teaspoons za'atar; 1 teaspoon chile powder; 1 teaspoon granulated garlic; 4 pitas; 2 tablespoons extra-virgin olive oil; 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

Watch how to make this recipe.

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.

White Bean-Tahini Puree with Toasted Pitas

Ingredients

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White Bean-Tahini Puree:

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