This recipe is a superstar in our kitchen. Simple to make and tasty to eat. In a food processor, puree cannellini beans with lemon juice, garlic, and a little parsley. Stream in some olive oil. That’s it!
This dip comes from one of Giada’s lovely cookbooks. I discovered the recipe a few years ago and immediately added it to the regular rotation of party food at our house. Everyone we’ve shared this dip with has loved it, especially when accompanied with homemade pita chips. Don’t skimp on making the chips – they are so good!
Are you having an Oscar-viewing party on Sunday night? This dip would be an excellent addition to your spread. Cheers! ~Inge
White bean dip with homemade pita chips
From Giada De Laurentiis
If you have leftovers, this dip makes an excellent spread on veggie sandwiches. A nice change of pace from hummus. Also, play around with the spices on the pita chips. In addition to (or in place of) the oregano, I’ve used paprika, cumin, and/or za’atar. It’s all good!
pita breads, cut into triangles
1/3 cup olive oil, plus more for brushing the pita
1 teaspoon dried oregano (or other dried herb)
½ teaspoons salt
¼ teaspoons pepper
1 (15 ounce) can cannellini beans, drained and rinsed
¼ cup (loosely packed) fresh parsley leaves
2 tablespoons fresh lemon juice
1 garlic clove
To make dip:
In a food processor, combine beans, parsley, lemon juice, garlic, and ½ teaspoon salt and ¼ teaspoon pepper. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix in 1/3 cup olive oil until the mixture is creamy. Taste a little to see if you need to add more lemon juice, salt, etc.
To make pita chips:
Cut pita bread into triangles and arrange on a baking sheet. Brush the triangles with olive oil and sprinkle with salt, pepper and oregano. I like to pour some oregano into the palm of my hand and then crush it a little before sprinkling. This step helps release some of the flavor and aroma of the dried spice!
Bake the pita triangles at 400 degrees for about 5-10 minutes. Check them after 5 minutes so you can monitor how crispy they get. I like mine on the softer side.