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White-Bean Dip with Toasted Pita Chips

White-Bean Dip with Toasted Pita Chips

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

Everyday Food, October 2003 http://www.marthastewart.com/339202/white-bean-dip-with-toasted-pita-chips
3.16279
Rated
63.2558100(43)43
  • Yield 2 tablespoons

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

  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.

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