Wednesday, September 24, 2008

White Bean Dip

Recipe name: White Bean Dip
Source: Giada on Food Network via Simply Tasty
Servings: 4

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
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.

I saw this recipe over at Simply Tasty a while back and bookmarked it to try later. Today was later. Let me tell you that my only regret is that I didn't try this sooner. I really think this may be my new favorite healthy snack. I love the creamy texture and the lemon-garlic infused taste. If you like hummus this is an absolute must try. I had it with some leftover pita bread, but I'll also be cutting up some raw veggies to have with it.


Jenny said...

The sounds of this dip is making me hungry and it's only 6am!

katie said...

I love this dip! We call it Tuscan Hummus. Delicious!