White Bean Dip with Baked Pita Chips
Want a healthy snack for watching TV or entertaining friends? Try this delicious, high-protein bean dip. Enjoy it with fresh vegetables and barbecue-flavoured baked pita chips.
Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 6
Ingredients
White Bean Dip:
- 1 can (19 oz/540 mL) white kidney beans
- 2 tsp (10 mL) olive oil
- ½ tsp (2.5 mL) salt
- ½ tsp (2.5 mL) ground black pepper
- 3 garlic cloves, roughly chopped
- ¼ tsp (1 mL) cayenne pepper
- ¼ tsp (1 mL) chili powder
- ½ tsp (2.5 mL) onion powder
- 1 Tbsp (15 mL) chopped fresh parsley or 1 tsp (5 mL) dried parsley
- Optional: sliced fresh vegetables (carrots, cucumber, broccoli, etc.) for dipping
Pita Chips:
- 6 pitas (6”/15 cm), cut into 8 wedges
- ½ cup (125 mL) olive oil
- 1 Tbsp (15 mL) barbecue spice*
- ½ tsp (2.5 mL) salt
- ½ tsp (2.5 mL) ground black pepper
*or 2 tsp (10 mL) chili powder, ½ tsp (2.5 mL) salt, and ½ tsp (2.5 mL) brown sugar and a pinch of ground black pepper
Directions
White Bean Dip:
- Drain the beans, but reserve the liquid.
- In a food processor or blender, blend the beans with 1 tablespoon of the liquid from can and all remaining ingredients until smooth. Add more liquid, if needed.
- Taste and adjust seasonings to your liking. Chill dip until ready to use.
- Serve with pita chips, fresh vegetables, or crackers. Store dip in the fridge for up to 3 days.
Pita Chips:
- Preheat oven to 175°C (350°F).
- place pita wedges on a baking sheet. Combine olive oil, barbecue spice, salt and pepper. Brush mixture on each side of the pitas.
- Bake for 12 to 14 minutes. Remove from oven and let cool.
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