Food & Cooking Recipes Appetizers White-Bean Dip with Toasted Pita Chips 3.1 (104) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Everyone will love this dip, so make some extra; it will keep, refrigerated, three days. 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, lemon juice; 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. Cook's Notes To make chips, cut pita bread into wedges; toast in a 350 degrees oven until crisp, 10 to 15 minutes, turning once. Rate it Print