Want a quick delicious snack or appetizer? We have just the thing..white bean dip! Serve it with pita, as we did, but you can also serve it with crackers, vegetables or spread it on some fresh bread. We used organic cannellini beans and parsley and whole wheat pita to make it extra healthy. And it’s so easy to make. No cooking required!
A quick & delicious snack or appetizer.
Serves: 4 | Difficulty: Easy
Ingredients:
- 1 15oz cancannellini beans
- 3 cloves peeled fresh garlic
- fresh lemon juice
- ⅓ cup extra virgin olive oil
- 2 tbls. fresh chopped parsley leaves
- 1 tsp. dried oregano
- dash salt & pepper
- 1 package pita bread
Steps:
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Place the garlic cloves in a food processor and pulse until finely chopped.
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Add the beans. Pulse. While pulsing, stream in the olive oil and keep pulsing until bean mixture becomes smooth.
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Make sure to scrape down sides and pulse again to get the all the bean mixture smooth.
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Add the lemon juice, parsley, oregano and season with salt and pepper. Pulse again until well incorporated.
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Place in a serving bowl. Drizzle with a little olive oil and sprinkle some chopped parsley on top.
FOR THE PITA:
- You can warm the pita on the grill, burner, oven or toaster. For the grill, just brush pita with olive oil and place on grill until warmed through on both sides (we like it with grill lines).
- On the burner, just brush the pita with olive oil on both sides and heat in a hot dry pan (both sides).
- For the oven, preheat to 400*. Place pita on a baking sheet. Brush with olive oil and bake for about 10 minutes, or until warm and golden.
- For the toaster, brush two pieces of pita lightly with olive oil (make sure it's not dripping!) and place in toaster. Toast until warm.
- Cut pitas into wedges. Serve with bean dip