• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Appetizers / White Bean Dip with Pita Chips

White Bean Dip with Pita Chips

May 23, 2010 Updated July 18, 2017 11 Comments

336 shares
  • Share
  • Tweet

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”.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Appetizers, Healthy, Vegan, Vegetarian Tagged With: Appetizers, Snacks, superfood

Previous Post: « Ancho Chile Rubbed Steaks with Cuban Sauce
Next Post: Jalapeno Cheddar Burgers »

Reader Interactions

Comments

  1. Anonymous says

    August 8, 2013 at 3:07 pm

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

    Reply
    • Janet Barton says

      August 9, 2013 at 7:54 pm

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

      Reply
  2. Ms. Courtney says

    May 6, 2012 at 3:44 am

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

    Reply
    • Janet@simplysogood says

      May 6, 2012 at 3:33 pm

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

      Reply
  3. Verena B says

    June 5, 2010 at 9:23 pm

    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

    Reply
  4. Janet@simplysogood says

    June 4, 2010 at 4:15 am

    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!

    Reply
  5. Janet@simplysogood says

    June 4, 2010 at 4:11 am

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

    Reply
  6. Verena B says

    June 3, 2010 at 4:51 am

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

    Reply
  7. Jeannette England says

    June 3, 2010 at 2:24 am

    Cutest blog yet Janet!

    Reply
  8. Janet says

    May 24, 2010 at 8:42 pm

    I'm so glad you agree.

    Reply
  9. Genius Bloggers says

    May 24, 2010 at 3:01 pm

    It's Yummy…….!!!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • overhead shot of no-knead Dakota Bread on a blue cloth No-Knead Dakota Bread
  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread
  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk
  • Overhead shot of 3 scoops of Horchata Ice Cream in a bowl, with a bowl of raw rice, cinnamon sticks, and flowers Horchata Ice Cream
  • Lemon Curd Ice Cream in bread pan with spoon Lemon Curd Ice Cream
  • Cherry Cola Glazed Ribs
  • pink iced heart sugar cookies Sour Cream Sugar Cookies
  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade
  • pan of frozen lemon curd ice cream with ice cream scoop No-Churn Lemon Curd Ice Cream
  • Several chocolate drop cookies on white background Chocolate Drop Cookies

Latest on Instagram

simplysogood

Fresh seasonal made-from-scratch recipes 🍋

Janet Barton
Feasting on the irresistible tangy-sweet goodness Feasting on the irresistible tangy-sweet goodness of Cherry Cola Glazed Ribs. ⁠
.⁠
Fall-off-the-bone spareribs baked in the oven until tender then finished on the grill with a sweet glaze. ⁠
.⁠
A finger-licking BBQ experience that hits all the right notes. 🍒🍖✨⁠
👉️The recipe link is in my bio!⁠
.⁠
#ribs #easyrecipes
Beetroot Butter Avocado Toast is perfect for using Beetroot Butter Avocado Toast is perfect for using up the many loaves of sourdough bread you might be baking. ⁠
.⁠
 It’s smooth and creamy and spreads beautifully over toasted bread layered with slices of avocado, and pickled red onions, and topped with microgreens.  I’m drooling.⁠
.⁠
👉️The recipe link is in my bio. ⁠
.⁠
#breakfast #easyrecipes ⁠
⁠
Starting the day with a flaky and buttery delight—French croissants that transport me straight to Paris. 🥐✨ ⁠
.⁠
The recipe link is in my bio⁠
.⁠
#MorningIndulgence #CroissantLove #brunchgoals
Herb Roasted Chicken - A comforting classic that n Herb Roasted Chicken - A comforting classic that never fails to satisfy. ⁠
.⁠
Rubbed with fresh herbs, lemon, garlic, and grainy Dijon - sooo delicious! Crisp on the outside and juicy on the inside. ⁠
.⁠
 Add root vegetables for a quick and easy one-pan supper just like grandma used to make it.⁠
.⁠
👉️ The recipe link is in my bio⁠
.⁠
#comfortfood #roastchicken #easydinner ⁠
Indulging in the green goodness of homemade basil Indulging in the green goodness of homemade basil pesto! 🌿✨ ⁠
.⁠
The recipe link is in my bio! ⁠
.⁠
#basilpesto #greenpesto #easyrecipes
Last summer I spent a lot of time trying to find a Last summer I spent a lot of time trying to find a vegetarian burger that suited me and this Bahn Mi Beet Quinoa Burger was my clear favorite! Loaded with flavor, spice, and color. ⁠
.⁠
I served mine topped with pickled peppers, carrots, and purple cabbage. Try them, I know you will love them! ⁠
.⁠
⁠
.⁠
👉️The recipe link is in my bio! ⁠
⁠
#burgerrecipes #easyrecipes #banhmi
Finally! Success with High Altitude Vanilla Bean Finally!  Success with High Altitude Vanilla Bean Cake iced with velvety strawberry rose swiss meringue buttercream.⁠
.⁠
Rising to new heights with every delicious bite! 🍰✨⁠
.⁠
The recipe is in my bio! ⁠
⁠
#highaltitudebaking #vanillacake #desserttable
This No-Knead Breakfast Bread is my current favori This No-Knead Breakfast Bread is my current favorite! It is filled with dried fruit, shredded carrots, pumpkin, and sunflower seeds. So wholesome! ⁠
.⁠
I love to toast no-knead breakfast bread then give it a good schmear with natural nut butter and a drizzle of honey.  Perfect before a workout or long run.⁠
.⁠
The recipe link is in my bio! ⁠
.⁠
#breadbaking #breadrecipes #nokneadbread
🍋☀️Tangy, sweet & absolutely irresistible, 🍋☀️Tangy, sweet & absolutely irresistible, this homemade lemon curd is like sunshine in a jar☀️🫶🍋
You only need:

6 tablespoons unsalted butter softened
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 teaspoon grated lemon zest

The full instructions are on the blog! 

#lemoncurd #lemons #desserttable
Load More... Follow on Instagram

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2023 Janet Barton
Privacy Policy