| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- One 15-ounce can cannellini beans, drained and rinsed
- 1 packed cup fresh flat-leaf parsley leaves, coarsely chopped
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons Madras curry powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/8 teaspoon cayenne pepper
- 1 clove garlic, peeled and halved
- Zest of 1/2 large lemon
- Whole Wheat Pita Chips, recipe follows
- 4 whole wheat pita breads
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- 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.
- Pour the dip into a serving bowl and serve with Whole Wheat Pita Chips alongside.
- 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
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.