Curried White Bean Dip

  5.0 – 1 reviews  • Beans and Legumes
Level: Easy
Total: 30 min
Prep: 15 min
Cook: 15 min
Yield: 4 to 6 servings

Ingredients

  1. One 15-ounce can cannellini beans, drained and rinsed
  2. 1 packed cup fresh flat-leaf parsley leaves, coarsely chopped
  3. 1/4 cup extra-virgin olive oil
  4. 1 tablespoon fresh lemon juice
  5. 2 teaspoons Madras curry powder
  6. 1 1/2 teaspoons ground cumin
  7. 1 teaspoon kosher salt, plus extra for seasoning
  8. 1/8 teaspoon cayenne pepper
  9. 1 clove garlic, peeled and halved
  10. Zest of 1/2 large lemon
  11. Whole Wheat Pita Chips, recipe follows
  12. 4 whole wheat pita breads
  13. 2 tablespoons olive oil
  14. 1/2 teaspoon kosher salt
  15. 1/4 teaspoon freshly ground black pepper

Instructions

  1. In a food processor, combine the beans, parsley, olive oil, lemon juice, curry powder, cumin, salt, cayenne pepper, garlic and lemon zest. Blend until smooth. Season with salt. 
  2. Pour the dip into a serving bowl and serve with Whole Wheat Pita Chips alongside.
  3. Preheat the oven to 350 degrees F. Cut each pita bread into 8 wedges. Arrange on a baking sheet and drizzle with the olive oil. Sprinkle with the salt and pepper and bake until crisp and golden, 12 to 15 minutes.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 293
Total Fat 15 g
Saturated Fat 2 g
Carbohydrates 34 g
Dietary Fiber 7 g
Sugar 1 g
Protein 9 g
Cholesterol 0 mg
Sodium 315 mg

Reviews

Edgar Martin
I followed the recipe and was pleased with the aroma and taste. Needless to say I practically ate the whole bowl for lunch. I’ve decided to make this dish for an anniversary party this weekend. The pitas were also a nice touch and a tasty flavor with the salt and pepper.

 

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