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Mediterranean Chips & Dip Recipe

Mediterranean Chips & Dip Recipe photo by Taste of Home

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“I'm a big fan of hummus, and for this version, I substituted cannellini beans for the usual garbanzo beans to please my husband and upped the garlic. The homemade chips come out of the oven slightly crisp and chewy." —Nicole Clayton, Prescott, Arizona

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Mediterranean Chips & Dip Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

25 5 30

Ingredients

1 can (15-1/2 ounces) white kidney or cannellini beans, rinsed and drained
1/3 cup olive oil
2 garlic cloves, peeled
2 tablespoons lemon juice
1/4 cup packed fresh parsley sprigs
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
CHIPS:
4 whole pita breads
2 tablespoons olive oil
3/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper

Directions

Place the first seven ingredients in a food processor; cover and process until smooth.
For pita chips, cut each pita bread into eight wedges; place on ungreased baking sheets. Brush with oil and sprinkle with seasonings. Bake at 400° for 4-6 minutes or until golden brown. Serve with dip. Yield: 8 servings.

Nutritional Facts 3 tablespoons dip with 4 chips equals 238 calories, 13 g fat (2 g saturated fat), 0 cholesterol, 341 mg sodium, 25 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Mediterranean Chips & Dip in Taste of Home April/May 2011, p99

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Reviews for Mediterranean Chips & Dip

Mediterranean Chips & Dip

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(1-9) of 9 reviews

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Reviewed on Sep. 23, 2012 by carrie carney

I thought this was really good and would definitely make it again. I did not have fresh parsley so I used dried, but would like to try it the next time with fresh.

Reviewed on Aug. 07, 2012 by veggiemama

This is so yummy!

Reviewed on Oct. 21, 2011 by noragore

Have made it several times and the whole family loves it!

Reviewed on Aug. 16, 2011 by vivks

I used a couple handfuls of fresh spinach instead of the parsley...loved it!

Reviewed on Aug. 16, 2011 by lurky27

Yum! I used chickpeas and and about 1 tbsp or so of dried parsley instead of fresh. Both the dip & the chips turned out great!

~ Theresa

Reviewed on Jun. 03, 2011 by 20somethingfoodie

This dip is both bland and extremely salty. Don't waste your time.

Reviewed on May. 22, 2011 by aug2295

I cut the oil to 2tbsp. This was really good - my husband, who doesn't like hummus, enjoyed the dip and said the chips were really good. I also added some raw veggies, and I think with the baked chips, bean dip and veggies, this was definitely a lightened up chips and dip!

Reviewed on Apr. 23, 2011 by vanherwijnen

Great recipe.I have added sun dried tomatoes.Tasted pretty good.

Reviewed on Apr. 22, 2011 by alexsmommy

One of my favorites! You can reduce the amount of oil to make it even healthier!