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Photo Credit: Elizabeth Newman

White Bean Dip with Pita Chips

10 MINPrep Time
16 MINCook Time
6Servings
(1)
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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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 with Pita Chips
star

White Bean Dip with Pita Chips

Servings

6

Prep Time

10 minutes

Cook Time

16 minutes

Calories

860

Author:

Giada De Laurentiis

Image of White Bean Dip with Pita Chips

Ingredients

Instructions

  1. Preheat the oven to 400 degrees 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.

  2. 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.
  3. 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.)

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
860
Amount/Serving % Daily Value
Carbs
91 grams
Protein
40 grams
Fat
30 grams
Saturated Fat
11 grams
Cholestrol
66 milligrams
Sodium
1064 milligrams
Fiber
14 grams
Sugar
19 grams
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dairy free
nut free
vegan
vegetarian

2 reviews & comments

  • Author's avatar image
    Kimberly Smith - Jul 03
    ★★★★★
    ★★★★★

    One of our favorites! Goes well with crudités too

  • Author's avatar image
    Margaret Burd - Jun 09
    ★★★★★
    ★★★★★

    This has been one of our favorite recipes for quite a while. Quick, easy, delicious!

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