Thursday, February 4, 2010

White-Bean Dip with Toasted Pita Chips

1 can (19-ounce) cannellini beans, drained and rinsed
3 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
Coarse salt and ground pepper

In a food processor, combine cannellini beans, olive oil, 3 tablespoons fresh lemon juice (about 1 lemon); season with coarse salt and ground pepper. Puree until smooth.
Place puree in a serving bowl, and lightly sprinkle chili powder over the top, if desired. Serve dip with toasted pita chips."

1 comment:

  1. I'm loving this recipe. It's reminding me of hummus but without the garbanzos. I'm going to give it try. Thanks for sharing it.

    I'm following from the MBC.

    I'm at