“What garlic is to food, insanity is to art.”
Recipe source: Everyday Italian by Giada di Laurentiis
As Michael Jackson said, it doesn’t matter if you’re black or white. My Black Bean Hummus recipe had a Mexican flair, while this recipe is Italian. See, it really is possible to promote tolerance and world peace through food! Amen.
Like the black bean version, this dip is a quickie to whip up in the food processor. Actually, slightly more quickie, because there are fewer veggies to chop. So when you’re done… you can have a quickie?
Moving on. My recommendation for the garlic is to peel it and chop in large chunks. Whatever you do, don’t use a garlic press for this recipe – the food processer will take care of chopping it up, and the more intact you keep the clove, the stronger the bite will be. This dip is great for raw veggies, I made it to get some carrots into my belly this week!
RECIPE – White Bean Dip with Pita Chips
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
Freshly ground black pepper
1 teaspoon dried oregano
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.