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White-Bean Dip with Toasted Pita Chips

Everyone will love this dip, so make some extra; it will keep, refrigerated, three days.

  • Yield: 2 tablespoons
White-Bean Dip with Toasted Pita Chips

Source: Everyday Food, October 2003


  • 1 can (19-ounce) cannellini beans, drained and rinsed
  • 3 tablespoons olive oil
  • 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
  • Coarse salt and ground pepper


  1. In a food processor, combine cannellini beans, olive oil, 3 tablespoons fresh lemon juice (about 1 lemon); season with coarse salt and ground pepper. Puree until smooth.

  2. Place puree in a serving bowl, and lightly sprinkle chili powder over the top, if desired. Serve dip with toasted pita chips.

Reviews (8)

  • hungrybois 24 Apr, 2010

    This was Great! I did read some of the comments below and adjusted slightly. I took the olive oil and heated it slightly, and sauteed a plump head of garlic finely chopped. The garlic infused oil was perfect for the dip. I topped the dip with kalamata olives, also finely chopped, to provide a contrast in texture.. Thanks for the ideas!

  • sweetpeainspain 30 Mar, 2010

    I add a large clove or garlic and parsley.

  • sweetpeainspain 30 Mar, 2010

    I use two cans of white beans and add a large clove or garlic and parsley.

  • acfisch 26 Dec, 2008

    Simple and yummy, but it lacked a bit of depth. I added garlic too, but was still left wanting more flavor. I'll try some additional spice or another person's suggestion of a red pepper next time. I liked that this was a healthy option for my guests.

  • claudiamc 14 Dec, 2008

    super easy to make and healthy too! will be making this dip again

  • flowergirlsh 3 Dec, 2008

    Add one canned or home roasted red pepper.

  • kkwhite20 2 Dec, 2008

    I add garlic!! Delicious!!

  • coolcat 29 Jan, 2008

    it tasted like hommus

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