White Bean Dip with Homemade Pita Chips

This recipe for White Bean Dip with Homemade Pita Chips will be a great addition to any appetizer menu or as a snack. Each bite of the creamy dip is full of subtle flavors that balance well with the seasoned chips or cut vegetables.

I love dips, especially healthy ones such as this White Bean Dip and making Homemade Pita Chips makes it even better.  It’s an easy recipe to follow and while you may not have a few of the ingredients on hand, they are readily available at your local grocery store.  

This bean dip is perfect for snacking, appetizers for game day or movie night, and if you’re like me, for lunch.  You can feel good about eating with the pita chips or cut up fresh vegetables to serve with it.  

If you didn’t know, January is #Veganuary month.  Many people all over the world participate in this event by going vegan for the month.  While I am not a vegan, I am joining a few wonderful blogger friends today to share vegan recipes for this event! We have  delicious recipes to share with you. Even if you aren’t a vegan but want a meatless meal, or just want to have a few healthier dishes in your recipe collection, you will love these recipes. Look for the links below the recipe for this simple and delicious White Bean Dip recipe.

Last year, I made this 30 minute Fire-Roasted Tomato and Bean Soup which we have at least once a month with a classic grilled cheese sandwich.

How to Make White Bean Dip with Homemade Pita Chips

As I mentioned, this recipe for white bean dip with homemade pita chips is super easy to make.  It doesn’t take long to pull together.  Chilling time in the refrigerator is probably your longest time waiting.  You’ll need a blender or food processor for this recipe plus a baking sheet for the pita bread. 

To make the homemade pita chips:

To start, you’ll preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper. Cut each of the 6 pita breads into 8 equal-sized wedges. Lightly brush pita wedges with the 3 tablespoons of extra virgin olive oil on both sides and place on prepared baking sheet.

Season pita with salt and pepper (or your favorite chip seasonings) before placing in oven. Bake for 5-6 minutes before turning each wedge. Return to oven and continue baking for another 5 or 6 minutes, or until pita wedges are golden brown. Remove from oven and set aside.

To make the white bean dip:

Add 1 can of cannellini beans (drained and rinsed), 3 cloves of fresh garlic, 2 tablespoons fresh lemon juice, 2 – 3 sage leaves*, and 1/3 cup extra virgin olive oil to the food processor or blender and blend until smooth.

*Note: A little bit of fresh sage goes a long way. If you aren’t sure how much to use, start with a small amount. Then taste and add more, if desired.

Pour bean mixture into a serving bowl and season with salt and pepper to taste. Right before serving, add a dash of cayenne pepper and a drizzle of extra virgin olive oil, if desired. Refrigerate until chilled. Serve with seasoned pita chips or cut up fresh vegetable.

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Delicious White Bean Dip with Homemade Pita Chips perfect to munch on while binging the latest series on Netflix.

White Bean Dip with Homemade Pita Chips

This recipe for White Bean Dip with Homemade Pita Chips will be a great addition to any appetizer menu or as a snack.

5 from 4 votes

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Ingredients

To Make the Homemade Pita Chips

• 6 whole pita breads
• 3 tablespoons extra virgin olive oil
• salt and pepper, to taste

To Make the White Bean Dip

• 1 15 ounce can cannellini beans, drained and rinsed
• 3 cloves fresh garlic, peeled
• 2 tablepsoons fresh lemon juice
• 2 - 3 fresh sage leaves*
• 1/3 cup extra virgin olive oil
• salt and pepper to taste
• 1 tablespoon extra virgin olive oil, optional
• dash of cayenne pepper, optional

Instructions

• To start, you'll preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper. Cut each of the 6 pita breads into 8 equal-sized wedges. Lightly brush pita wedges with the 3 tablespoons of extra virgin olive oil on both sides and place on prepared baking sheet.
• Season pita with salt and pepper (or your favorite chip seasonings) before placing in oven. Bake for 5-6 minutes before turning each wedge. Return to oven and continue baking for another 5 or 6 minutes, or until pita wedges are golden brown. Remove from oven and set aside.
• Add 1 can of cannellini beans (drained and rinsed), 3 cloves of fresh garlic, 2 tablespoons fresh lemon juice, 2 - 3 sage leaves*, and 1/3 cup extra virgin olive oil to the food processor or blender and blend until smooth. *Note: A little bit of fresh sage goes a long way. If you aren’t sure how much to use, start with a small amount. Then taste and add more, if desired.
• Pour bean mixture into a serving bowl and season with salt and pepper to taste. Right before serving, add a dash of cayenne pepper and a drizzle of extra virgin olive oil, if desired. Refrigerated until chilled. Serve with seasoned pita chips or cut up fresh vegetable.

Notes

Note: A little bit of fresh sage goes a long way. If you aren’t sure how much to use, start with a small amount. Then taste and add more, if desired.

 

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Tried this recipe?I hope you enjoy all the recipes I share with you, including this one! I hope you try it, enjoy it, comment and rate it, and share it with your friends and family!

#Veganuary  Recipe Round Up

• • Vegan BLT’s with Tempeh Bacon by The Baking Fairy
  • 7 Spice Shiitake Mushroom Soup by PlantCrush
  • Breakfast Cookies by Cook with 5 Kids
  • Cranberry Coffee Cake by This Wife Cooks
  • Creamy Vegan Spiced Carrot Soup by Chickpea & Herb
  • Easy Vegan Mac & Cheese with Broccoli by Simple And Savory
  • Favorite Pumpkin Quinoa Waffles with Pecans by Melissa Traub
  • Hara Bara Kebab by FoodTrails25
  • Instant Pot Dal Soup by Palatable Pastime
  • Raspberry Chocolate Chip Baked Oatmeal Muffins by Return to the Kitchen
  • Roasted Banana Almond Butter Breakfast Cookies by Shockingly Delicious
  • Sweet Potato Patties by Flavours Treat
  • Tofu Benedict with Hemp Hollandaise by Upbeet Kitchen
  • Vegan Chickpea Shawarma in the Air Fryer by Kate’s Recipe Box
  • Vegan Chocolate Ice Cream Sandwiches by My Kitchen Stories
  • Vegan Cinnamon Rolls (Tangzhong Method) by The Urben Life
  • Vegan Lemon Poppyseed Muffins by Messy Vegan Baker
  • White Bean Dip with Homemade Pita Chips by Blogghetti

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