White-Bean Dip

6 ingredients
8 steps

Ingredients

  • 4 pita breads (8-inch size)
  • 1 can (19 ounces) cannellini beans, drained and rinsed
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice (from 1 lemon)
  • Coarse salt and freshly ground pepper
  • Chili powder, for sprinkling

Directions

  1. 1
    Preheat oven to 350F.
  2. 2
    Cut pita breads into wedges and place on a baking sheet.
  3. 3
    Toast until lightly browned and crisp, 10 to 15 minutes, turning once halfway through.
  4. 4
    Transfer to a plate to cool.
  5. 5
    In a food processor, combine beans, oil, and lemon juice; season with salt and pepper.
  6. 6
    Puree until smooth.
  7. 7
    Place puree in a serving bowl, and lightly sprinkle with chili powder.
  8. 8
    Serve dip with toasted pita triangles or plain pita wedges.

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