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White Bean Dip with Pita Chips

This recipe creates a simple yet flavorful white bean dip using cannellini beans, garlic, lemon, and parsley, served with homemade crispy pita chips seasoned with olive oil and oregano. It's an easy and quick appetizer.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course lunch/dinner
Cuisine south american
Servings 6 people
Calories 2796.3 kcal

Equipment

  • 1 Food Processor For making the dip
  • 1 Large Baking Sheet For toasting pita chips
  • 1 Small Mixing Bowl For serving the dip
  • 1 Knife For cutting pita bread

Ingredients
  

Main

  • 1 15-ounce can cannellini beans, drained and rinsed
  • 2 cloves garlic
  • 2 tablespoons fresh lemon juice
  • 1/3 cup olive oil plus 4 tablespoons
  • 1/4 cup loosely packed fresh Italian parsley leaves
  • Salt
  • Freshly ground black pepper
  • 6 pitas
  • 1 teaspoon dried oregano

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
  • Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
  • Serve the pita toasts warm or at room temperature alongside the bean puree.

Notes

Ensure beans are well-drained and rinsed before adding to the food processor to avoid a watery dip. Pulse the dip to your desired consistency; a few extra pulses will make it smoother. Watch the pita chips closely in the oven as they can go from golden to burnt quickly depending on your oven. Tossing the pita wedges thoroughly with oil ensures even crisping. A pinch of red pepper flakes can be added to the dip or pita chips for a subtle heat.