Recipe courtesy of Guy Fieri
Save Recipe Print
White Bean-Tahini Puree with Toasted Pitas
Total:
40 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
40 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Toasted Pita Chips:
White Bean-Tahini Puree:

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.

My Private Notes

Add a Note
Get the Recipe

Crispy Chicken Parm Balls

Learn how to make these crispy balls that taste just like Chicken Parmesan.

IDEAS YOU'LL LOVE

Parsnip and Apple Puree

Recipe courtesy of Claire Robinson

Browse Reviews By Keyword

          Latest Stories