This white bean dip recipe that I’m sharing with you is a modified version of a dip that I found in a Giada DeLaurentiis cookbook (Everyday Italian) years ago. It’s become our hummus alternative. In fact, it’s a family favorite and frequently graces our events (right alongside my husband’s famous guacamole!). And, it very may well be on the menu this Memorial Day weekend!
It’s really a cinch to make. With only a few ingredients, and a food processor on hand, you will have a delicious homemade white bean dip in no time!
I serve my dip with seasoned pita chips — a homemade take on a store-bought favorite. This too requires very little effort and, I bet you have most, if not all, of the ingredients in your pantry. Once you make homemade pita chips, you will turn your nose up at the store-bought kind! The pita chip recipe follows as well.
As with most of our recipes, this one can be modified and adapted to suit your needs and tastes. You will also notice that we generally “season to taste” which allows you to control the amount of spices, specifically salt.
Yields approximately 2 cups of dip.
2, 15 ounce cans of white cannellini beans, rinsed and drained
1/2 cup of olive oil
1/2 cup of parsley
1 clove of garlic, crushed
1 teaspoon of salt
1/8 teaspoon of pepper
4 tablespoons of fresh lemon juice
Add beans, olive oil, parsley, garlic, salt, pepper and juice of one lemon to the bowl of a food processor. Pulse until combined and creamy.
Serve with homemade pita chips (recipe follows) or fresh veggies.
four large, whole wheat pita rounds, cut into eighths
Preheat oven to 400 degrees.
Arrange pita on an oiled sheet pan (you might need two depending on the size of your pan). Drizzle with olive oil and sprinkle with oregano, garlic powder, salt and pepper.
Bake for 10-15 minutes until toasted and lightly browned.
Pita will harden as it sits.