Monday, September 15, 2014

White Bean Dip with Pita Chips

Welp, summer has come and gone and I'm back to the heat and the sand.  It's actually quite nice to be back to my bed and a routine. And, it's amazing to not be new to everything.  So amazing that I might just stay one more year . . .

I cooked very little this summer because I was busy meeting friends for lunch (Qdoba mostly), playing outside, and spending time with these two.

One of the few things I did make this summer was this yummy bean dip.  If you need something quick and tasty to take to a get together, this is it.  The dip was garlicky and the pita chips slightly chewy (which is how they should be, in my opinion).

Tuck this recipe away for when you're in a pinch for time (and money) because homemade doesn't get easier than this!

  • 1 can (15 ounces) cannellini (white kidney) beans, drained and rinsed
  • 2-3 cloves garlic
  • juice of 1 lemon
  • 1/3 cup olive oil
  • 1/4 cup loosely packed fresh Italian parsley leaves
  • salt
  • pepper

Place beans, garlic, lemon juice, olive oil, and parsley in the food processor. 

Pulse until the mixture is coarsely chopped.  

Season with salt and pepper, to taste. 

  • 6 pitas
  • 4 tablespoons olive oil
  • salt
  • pepper
  • oregano

Cut each pita into wedges. 

Arrange pita on a large baking sheet.  

Pour olive oil over pitas and toss to coat evenly.  

Spread out wedges evenly and sprinkle with salt, pepper, and oregano. 

Bake for 8-10 minutes, or until toasted and golden in color. 

Source:  Giada De Laurentiis 

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