Mediterranean Chips & Dip
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
Reviews
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.
This is so yummy!
No comment left
No comment left
Have made it several times and the whole family loves it!
I used a couple handfuls of fresh spinach instead of the parsley...loved it!
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
This dip is both bland and extremely salty. Don't waste your time.
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!
Great recipe.I have added sun dried tomatoes.Tasted pretty good.