Mediterranean Chips & Dip Recipe
Mediterranean Chips & Dip Recipe photo by Taste of Home

Mediterranean Chips & Dip Recipe

Publisher Photo
“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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

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

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.

Directions

  1. Place the first seven ingredients in a food processor; cover and process until smooth.
  2. 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.
Originally published as Mediterranean Chips & Dip in Taste of Home April/May 2011, p99

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.

Reviews for Mediterranean Chips & Dip

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 23, 2012

"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."

MY REVIEW
Reviewed Aug. 7, 2012

"This is so yummy!"

MY REVIEW
Reviewed Oct. 21, 2011

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

MY REVIEW
Reviewed Aug. 16, 2011

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

"

MY REVIEW
Reviewed Aug. 16, 2011

"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"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT