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Photo Credit: Elizabeth Newman

White Bean Dip with Pita Chips

by Giada

★★★★★

(1 review)

Prep Time

10 minutes

Cook Time

16 minutes

Serves

6

Beginner

Photo Credit: Elizabeth Newman

White Bean Dip with Pita Chips

Name: White Bean Dip with Pita Chips
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 6
Ingredients: 4 pita breads (split horizontally in half); 2 tablespoons plus 1/3 cup olive oil; 1 teaspoon dried oregano; 1 1/2 teaspoons salt (plus more to taste); 1 1/4 teaspoons freshly ground black pepper (plus more to taste); 1 15 ounce can cannellini beans, drained and rinsed; 1/4 cup loosely packed fresh flat-leaf parsley leaves; 2 tablespoons fresh lemon juice (from about 1/2 lemon); 1 garlic clove

This dip is the Italian version of hummus, and in my opinion it's smoother and tastier. This is a staple antipasto when I'm entertaining. The pita chips aren't Italian, but they work well with this dip.

white bean dip

White Bean Dip with Pita Chips

Servings

6

Prep Time

10 minutes

Cook Time

16 minutes

Calories

0

Author:

Giada De Laurentiis

Ingredients

4 pita breads (split horizontally in half)
2 tablespoons plus 1/3 cup olive oil
1 teaspoon dried oregano
1 1/2 teaspoons salt (plus more to taste)
1 1/4 teaspoons freshly ground black pepper (plus more to taste)
1 15 ounce can cannellini beans, drained and rinsed
1/4 cup loosely packed fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice (from about 1/2 lemon)
1 garlic clove

Instructions

Preheat the oven to 400°F. Cut each pita half into 8 wedges. Arrange the pita wedges evenly over a large baking sheet. Brush the pita wedges with 2 tablespoons of the oil, then sprinkle with the oregano and 1 teaspoon each of the salt and pepper. Bake for 8 minutes, then turn the pita wedges over and bake until they are crisp and golden, about 8 minutes longer.
Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix the remaining 1/3 cup of oil until the mixture is creamy. Season the puree with more salt and pepper to taste.
Transfer the puree to a small bowl and serve the pita toasts warm or at room temperature alongside. (The pita wedges and bean puree can be made 1 day ahead. Store the pita wedges airtight at room temperature. Cover and refrigerate the bean puree.)