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Bean Dip, White Bean Dip with Pita Chips Recipe

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This recipe for Bean Dip, White Bean Dip with Pita Chips is from Nourishing Noshes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (19oz) Can Cannelli Beans
1 Can (10 oz) Garbanzo Beans
4 Cloves Garlic
2 T Fresh Lemon Juice
1/3 c Olive Oil
1/4 c Parsley
Salt to taste
Directions:
Directions:
Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. You may have to add extra lemon juice and/or olive oil etc. to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
Serve the pita toasts warm or at room temperature alongside the bean puree.
Personal Notes:
Personal Notes:
NOTE TO EDITOR: This is my personal variation of a Giada De Laurentiis recipe. I include Garbanzo beans and add extra garlic.

 

 

 

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