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White Bean Dip

 White Bean Dip

Now who doesn’t love a good hummus dip? I think hummus and pita is a wonderful snack or appetizer. So when I came across this Italian version, I knew I just had to try it. This version is made with white or cannellini beans instead of garbanzo beans (chickpeas). This dip is equaly as creamy and flavorful as hummus and the addition of the lemon juice and the parsley add a refreshing flavor to the dip. I served this with my home made pita bread and also crunchy pita chips for a little variety. I myself prefered the soft fluffy pita to go along with this delicious dip. Since we are all trying to stick to resolutions this time of year, a healthy way to enjoy this dip is to serve it with your favorite vegtables.

White Bean Dip
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1 (15 ounce) can of cannellini beans, drained and rinsed
¼ cup (loosely packed) fresh flat leaf parsley leaves
2 tablespoons fresh lemon juice
1 garlic clove
⅓ cup olive oil
½ teaspoons salt
¼ teaspoons freshly gorund black pepper

In the bowl of tha food processor, combine the beans, parsley, lemon juice, garlic, salt and pepper. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix in the olive oil untl the mixture is creamy. Season the mixture with more salt and pepper to taste. Transfer to a small bowl and serve with fresh baked pita bread or crunchy pita chips.

Adapted From: Giada De Laurentiis, Everyday Italian

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