After enthusiastically recommending this white bean dip w/pita chips to a friend for her upcoming party, I got a craving for it. So I made a batch today and remain convinced it's a great offering.
This recipe is from Giada De Laurentiis' Everyday Italian book. The dip is healthy (bonus); quick & easy to make (bonus II); and it tastes delicious. I use twice as much lemon juice so it is sharp-flavored, and also add some chilli salt (red pepper flakes would work, too) b/c I like the little surprise of the hot hidden bite.
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano
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. 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.
Pretty stress-free! You can make everything ahead of time, and it's simple to transport, if the party does not happen to be at your place.
Party talk from the other Lisa
4 comments:
Lisa, this dip looks and sounds delicious! I am going to try it - I love this sort of thing. The photo is really cool. And I like the post's title!
Kathryn
I have made this dip from Giada's book too! I agree it's delicious!
I have everything it requires, I may give it a try this w/e.
In Italy, I found a mix of chili and garlic powder/tny flakes. I bought it thinking of you:)
Looks good!
xox Sarah
Post a Comment