White Bean Dip with Pita Crisps
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White Bean Dip with Pita
Crisps March, 2001 Serves 4/ An alternative to hummus, this dip is a fast, easy and tasty hors d'oeuvre. 4 pita bread rounds 1 tablespoon extra-virgin olive oil 2 teaspoons dried oregano 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 15-ounce can white beans 2 cloves garlic, diced 2 tablespoons extra-virgin olive oil Juice of 1 large lemon 1 teaspoon ground cumin 1. Preheat oven to 350°. Place pita bread on baking sheet and brush with olive oil. Sprinkle with oregano, salt and pepper, and bake until crispy and golden, about 10 minutes. Cool and break into pieces. 2. Drain beans and set aside liquid. In food processor, combine drained beans and remaining ingredients. Process until smooth; for smoother texture, add reserved liquid. Serve with pita crisps. Calories 390,Fat 12,Perfat 26,Cholesterol 0,Carbo 59,Protein 14,Fiber N/A,Sodium N/A |
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