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
Mediterranean Chips & Dip
Mediterranean Chips & Dip
Prep Time
25 min
Cook Time
5 min
Yield
8 servings
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
Directions
- Place the first seven ingredients in a food processor; cover and process until smooth.
- For pita chips, cut each pita bread into eight wedges; place on ungreased baking sheets. Brush with oil and sprinkle with seasonings. Bake at 400° for 4-6 minutes or until golden brown. Serve with dip.
Nutrition Facts
3 tablespoons dip with 4 chips: 238 calories, 13g fat (2g saturated fat), 0 cholesterol, 341mg sodium, 25g carbohydrate (1g sugars, 3g fiber), 5g protein.
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