White Bean Dip

This recipe is taken from what is becoming an increasing staple in my household: everyday italian. I like this as an alternative to hummus and works not only with pita bread but with your favorite snacking vegetables too.

  • 4 pita breads cut into 8ths (although the original calls for baking them, I prefer them as-is)
  • 1 (15 oz) can of cannellini beans – drained and rinsed
  • ¼ cup fresh flat-leaf parsley – loosely packed
  • 2 tablespoons fresh lemon juice – approximately ½ of a lemon
  • 1 garlic clove
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1/3 cup olive oil

In your food processor (or blender) combine the beans, parsley, lemon juice, garlic, salt, and pepper. Pulse the mixer on and off until the mixture is coarsely chopped. Then with the machine running, gradually pour in the olive oil until the mixture is creamy. Feel free to add more salt and pepper to taste.


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