White-Bean Dip with Toasted Pita Chips
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Everyday Food, October 2003
- Yield 2 tablespoons
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Ingredients
- 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
Directions
- 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.
- Place puree in a serving bowl, and lightly sprinkle chili powder over the top, if desired. Serve dip with toasted pita chips.
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!
I add a large clove or garlic and parsley.
I use two cans of white beans and add a large clove or garlic and parsley.
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.
super easy to make and healthy too! will be making this dip again
Add one canned or home roasted red pepper.
I add garlic!! Delicious!!
it tasted like hommus