White Bean Dip With Chips And Sticks Food

WHITE BEAN DIP WITH PITA CHIPS

Steps:

• 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.

GOLDEN WHITE BEAN DIP

Steps:

• In a food processor, combine the beans, ginger, turmeric, garlic and 2 tablespoons of the reserved bean liquid and process until the mixture begins to get smooth. With the motor running, drizzle in the olive oil and process until smooth. If the mixture is too thick, add more bean liquid. Season with salt and pepper. Garnish with a drizzle of olive oil and serve with pita chips and crudites.

WHITE BEAN DIP WITH CHIPS AND STICKS

Steps:

• Finely chop garlic in processor. Add beans and lemon juice and puree. Mix in oil, cumin and chili powder. Season with salt and pepper. Add 3 tablespoons cilantro and mix in using on/off turns. Transfer to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Sprinkle dip with cilantro. Serve with vegetables and chips.

WHITE BEAN DIP

Steps:

• Combine the beans, olive oil, vinegar, garlic powder, some salt and pepper and 2 tablespoons cold water in a food processor and blend until smooth. Transfer to a serving bowl, garnish with a drizzle of olive oil and sprinkle with the crushed red pepper. Serve with pita chips.