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

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I'm a big fan of hummus, and for this version, I upped the garlic and substituted cannellini beans for the usual garbanzo beans to please my husband. 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

238 calories: 3 tablespoons dip with 4 chips, 13g fat (2g saturated fat), 0mg cholesterol, 341mg sodium, 25g carbohydrate (1g sugars, 3g fiber), 5g 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


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)
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MY REVIEW
carrie carney
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
veggiemama
Reviewed Aug. 7, 2012

"This is so yummy!"

MY REVIEW
noragore
Reviewed Oct. 21, 2011

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

MY REVIEW
vivks
Reviewed Aug. 16, 2011

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

MY REVIEW
lurky27
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"

MY REVIEW
20somethingfoodie
Reviewed Jun. 3, 2011

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

MY REVIEW
aug2295
Reviewed May. 22, 2011

"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!"

MY REVIEW
vanherwijnen
Reviewed Apr. 23, 2011

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

MY REVIEW
alexsmommy
Reviewed Apr. 22, 2011

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

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