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Mediterranean Chips & Dip

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 8 servings.
Garlic and cannelini beans, take hummus from the Middle East to the Mediterranean. The homemade chips come out of the oven slightly crisp and chewy. —Nicole Clayton, Prescott, Arizona

Ingredients

  • 1 can (15-1/2 ounces) 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

  • 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.

Nutrition Facts

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

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