This tasty white bean dip is an excellent complemnt to any party menu.
Its quick and simple to prepare And your guests will enjoy
the subtle balanc of flavors in each bite.
It goes well with pita chips or vegetable crudités with a light seasoning.
A little fresh sage goes a long way in this recipe.
Start with a modest amount if you’re not sure how much to use.
Then taste and adjust as needed.
Although you can use the same extra virgin olive oil throughout the dish a dab of a higher quality kind shortly before serving will offer an extra flavor “pop.”
If you’re feeding anyone who is vegetarian vegan, or gluten-free, this is a terrific appeti er alternative.
Pita Chips with White Bean Dip
Without the tahini, white bean dip is similar to hummus.
Along with your favorite dipping vehicles, this dip is a crowd-pleaser and a healthy choice, containing both plant-based protein and fiber.
What you must do is...
Preheat oven to 375 degrees Fahrenheit.
Using parchment paper, line a rimmed baking sheet.
Cut each pita into 8 wedges of similar size.
Brush both sides of pita wedges with olive oil
and lay on a baking pan lined with parchment paper.
Before putting the pita in the oven, season it with salt and pepper. Before rotating each wedge, bake for another 5-6 minutes. Return to the oven and bake for an additional 5 to 6 minutes, or until the pita wedges are golden brown. Take out of the oven and set aside.
Blend the Cannellini beans fresh garlic lemon juice sage leaves and olive oil until smooth in the bowl of a food processor or blender.
Season the bean mixture to taste with salt and pepper in a serving bowl
Add a pinch of cayenne pepper and a dab of high-quality extra virgin olive oil just before serving
Serve with seasoned pita chips or crudités of vegetables.