5.23.2010

White Bean Dip with Pita Chips







You know that thing called "life" that sometimes gets in the way of doing what you'd rather be doing?  Ya, I had one of those weeks.  Ugh, spring clean up in the yard (so not done), purchasing plants for garden and pots (so not done),  Tiffy came home from Europe (so happy), many miles of running (so sore) and a sleep over with Emi (so fun).

Emi loves to "dip" food.  For a snack Emi helped me blog this White Bean Dip that she loves.  It's so simple to make and it's a healthy snack.  Emi had this for lunch with her favorite foods of all time - Raspberries, Strawberries and Pineapple.  I threw in some chocolate milk and later we made star sugar cookies with sprinkles (for our "Fancy Nancy" Al Fresco star party).






You will need a package of Pita bread, a very good flavored olive oil, dried oregano, salt, pepper, a can of white beans, fresh parsley, fresh lemon juice and a garlic clove.





Let's start with the Pita.  I'm using whole wheat.  You can use whatever!






Take 2 tablespoons of the olive oil and brush both sides of the pita.





Emi wants to help.





Easy enough that a 3 year old can do it. 

Notice the purple glitter toe nails and finger nails.  Emi got a mani/pedi as well.  100% girl!




Cut the pita in half.





Cut into quarters...




...then into eighths.




Sprinkle with salt and pepper...





Sprinkle with oregano.  Repeat with remaining pita rounds.





Arrange wedges on a baking sheet.  You will probably need two baking sheets.  Place in a preheated 400 degree oven and bake for about 5 minutes.  Turn the pita wedges over and bake an additinal 5 minutes or until golden and crisp. 





Meanwhile, rinse and drain the can of beans.





Now you will need the chopped parsley, lemon juice (from a fresh lemon), minced garlic and the remaining salt, pepper and olive oil.  (That's Emi in the back ground with her star cookie cutter.  She's anxious to move on to the cookies)





In the bowl of my favorite food processor, add the beans...





...fresh parsley...





...garlic and salt...






...a few grinds of the pepper and lemon juice.




Hit the pulse button a few times.





The mixture will be chunky.  Scrape down the sides of the bowl.





With the food processor machine running, slowly drizzle in the remaining 1/3 cup of olive oil.





Continue mixing until the mixture is smooth and creamy...





...like this.





It's probably time to remove the pita chips from the oven.  See how golden brown they are.  Because they are so golden the family will never notice the fact that they are whole wheat.  What they don't know is good for them!





Put the bean puree in a serving bowl...





I like to drizzle the top with more olive oil.  This is why is so important to be using a good flavored Extra-virgin olive oil. 





Garnish with more chopped parsley.





Arrange the crisp pita wedges on a platter and serve with the bean spread.





I love the garlic and lemon flavor mixed with the fabulous olive oil and beans. 





So does Emi.




Yep!  She's a dipper.




In Emi's words, "totally delicious"!

White Bean Dip with Pita Chips


1 pkg. Pita bread (6-8 pitas)
2 tablespoons plus 1/3 cup olive oil
1 teaspoon dried oregano
1 ½ teaspoons salt, plus more to taste
1 ¼ teaspoons freshly ground black pepper, plus more to taste
1 (15-oz can) white beans or cannellini beans, drained and rinsed
¼ cups fresh flat-leaf parsley, chopped
2 tablespoons fresh lemon juice
1 garlic clove

Preheat oven to 400 degrees. Brush both sides of pita with the 2 tablespoons of olive oil. Cut each pita into 8 wedges, then sprinkle with the oregano 1 teaspoons each of salt and pepper. Arrange on a baking sheet. Bake for 5 minutes then turn the pita wedges over and bake an additional 5 minutes or until they are crisp and golden.

Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic and the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix in the remaining 1/3 cup of oil until the mixture is creamy. Season the puree with more salt and pepper to taste. Transfer the puree to a small bowl and drizzle with a little more olive and garnish with additional parsley. Serve with the pita toasts. Serves 6 for appetizers.



I really hope someday you will have a 3 year old granddaughter that you can have a pajama party with.  I really hope the your 3 year granddaughter loves Fancy Nancy, Beauty and the Beast, Pink, Paris, Chocolate and "dipping".

11 comments:

  1. I'm so glad you agree.

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  2. Jeannette England6/2/10, 8:24 PM

    Cutest blog yet Janet!

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  3. How does this compare in flavor to Hummus? (btw, your twin sister in Mesa said to say hi! ;)

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  4. Thanks, Jeannette. Emi is the cutest thing ever. We had such a fun pajama party!

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  5. Hi Verena. The White Bean Dip has a smoother texture than hummus. This also has a stronger flavor because of the lemon and garlic. Let me know what you think. My kids HATE beans, but they will all eat this.

    Tell Peggy Hi for me. Oh btw we're not twins. She probably forgot to mention that she's MUCH older than me. (don't tell her I said that, but it's true hahaha)

    So good to hear from someone in Mesa!

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  6. Right. She was the one to suggest the 'twin' thing. I think she's trying to make you feel better about your age? =]

    What great recipes! Thx

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  7. I made this tonight for a party and it was a hit! Yummy recipes! thanks Janet

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    Replies
    1. I'm so glad it was a hit. It's definitely a family favorite around here.

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  8. I made this last night and it was AMAZING!!! Great for an afternoon snack or an appetizer! Thank you!

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    Replies
    1. I couldn't agree more. thanks for your great comment.

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