This White Bean Dip with Pita Chips makes a frequent appearance at my get-togethers. First of all, it’s a quick vegetarian dish to have on hand. The dip can totally be made the day before.
You certainly can skip the homemade pita chips and just buy a bag, but the homemade chips are always a hit. The oregano on the chips works perfectly with the dip.
Do keep a close eye on the oven when making the chips as each oven is different, and I have found that different brands of pita cook faster or slower than others.
I like to use Cento beans, which are actually a 19-ounce can. I just up the lemon juice and olive oil to accommodate. I love the green of the parsley in this dip. It adds a nice brightness. This is also a good one to make if any of your guests have an allergy to sesame, which is often present in traditional hummus.
White Bean Dip with Pita Chips
Course: AppetizersCuisine: ItalianDifficulty: Easy6
servings10
minutes10
minutesIngredients
4-6 pita breads, cut into 8 triangular wedges
2 Tbsp. plus 1/3 cup olive oil
1 tsp. dried oregano
Salt and freshly ground pepper to taste
1 (15 ounce) can cannellini beans, drained and rinsed
1/4 cup flat leaf parsley
2 Tbsp. fresh lemon juice
1 garlic clove
Directions
- For the pita chips
- Preheat oven to 400 degrees Fahrenheit. Arrange the pita wedges over a large baking sheet.
- Drizzle the pita wedges with 2 Tbsp. olive oil, then sprinkle with oregano and salt and pepper to taste. Toss and spread out evenly over baking sheet. Bake the pita wedges for 8-12 minutes, checking on them at the 4-5 minute mark, and tossing them to redistribute on the pan before returning the pan back to the oven to finish baking. Be sure to keep a close eye on the chips!
- Bake the pita wedges for 8-12 minutes, checking on them at the 4-5 minute mark, and tossing them to redistribute on the pan before returning the pan back to the oven to finish baking. Be sure to keep a close eye on the chips! (The Jersey Girl usually bakes the pita for a total of 8-10 minutes. It really depends on the thickness of the pitas and your oven!)
- For the dip
- Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and salt and pepper to taste. Pulse on and off until the mixture is coarsely chopped.
- With the machine running, gradually mix in the remaining 1/3 cup of oil until the mixture is creamy. Season the puree with salt and pepper to taste if desired. Transfer the puree to a small bowl and serve the pita toasts warm or at room temperature alongside.
