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.
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.