Mediterranean Chips & Dip

Name: Mediterranean Chips & Dip
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 8 servings.
Cuisine: Greek Appetizers, Greek Recipes
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

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

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.

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.

Originally published as White Bean Dip with Pita Chips in Taste of Home April/May 2011

Reviews

Click stars to rate

Average Rating:

carrie carney

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.
veggiemama

Aug 7, 2012

This is so yummy!
noragore

Oct 21, 2011

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

Aug 16, 2011

I used a couple handfuls of fresh spinach instead of the parsley...loved it!
lurky27

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
20somethingfoodie

Jun 3, 2011

This dip is both bland and extremely salty. Don't waste your time.
aug2295

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!
vanherwijnen

Apr 23, 2011

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

Apr 22, 2011

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