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Mediterranean Chips & Dip

Mediterranean Chips & Dip
“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
8 ServingsPrep/Total Time: 30 min.

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.
Nutrition Facts: 3 tablespoons dip with 4 chips equals 238 calories,
© Taste of Home 2013

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Mediterranean Chips & Dip (continued)

Nutrition Facts: 13 g fat (2 g saturated fat), 0 cholesterol, 341 mg sodium, 25 g carbohydrate, 3 g fiber, 5 g protein.
© Taste of Home 2013