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MEATLESS MONDAY: White Bean Dip with Pita Fries

February 7, 2011

 

Dips are an all time favorite of mine. Whether it was french onion dip with ruffles potato chips or a big cone of soft serve ice cream dipped in chocolate, dips remind me of my childhood.

This meatless monday recipe is a great one for anybody that enjoys dips. I’ve really started to use white beans a lot lately. Never had to many since we always had pinto or kidney beans. When I started cooking, I got hooked on black beans. But white beans are really an awesome ingredient and now an indispensable part of my pantry. These pita fries are a lot of fun – and a healthier alternative to chips that look really cool and taste even better.

It’s a great dish for a snack or an appetizer. Just make sure you haven enough pita fries to dip into the white bean goodness!

White Bean Dip with Pita Fries

(recipe courtesy Vivek Surti)

Dip:

1 yellow onion, thinly sliced

2 cloves garlic, minced

1/2 tsp red chili flakes

1 can white or cannelini beans

1/4 cup water

1 tsp lemon juice

1 tablespoon extra virgin olive oil

kosher salt and freshly ground black pepper

2 tablespoons chopped flat leaf parsley

Add the olive oil to a pan over medium heat. Add the onions, season with salt and pepper, and let cook for about 10-15 minutes, until nicely caramelized. Add the garlic and red chili flakes and cook for another minute or so. Add the beans and the water, let cook for about 5-7 minutes until the beans are nice and tender. Add the lemon juice to add some acidity to the dish and then buzz everything in a food processor until completely pureed. Taste the dip. If it needs more salt or pepper, feel free to add some. Once you remove it from the food processor, garnish the dip with more olive oil and fresh chopped parsley.

 

Pita Fries:

1 package of whole wheat pita bread

3 tablespoons za’atar seasoning (find in international aisle or ethnic grocery store – a combination of sumac, thyme, and sesame seeds)

olive oil

kosher salt and freshly ground black pepper

Preheat oven to 375 degrees. Cut the pita into long strips and lay out on a baking sheet. Add the olive oil, salt, and pepper and turn to coat. Then, add the za’atar seasoning and toss to combine. Bake in the oven for about 15-20 minutes until they are crispy.

Take those fries and dip away!

 

Cheers,

Vivek

8 Comments leave one →
  1. February 7, 2011 10:53 AM

    The dip looks wonderful, and those pita fries–wow–brilliant idea! Delighted to have found your blog..have really enjoyed looking through it…fantastic photos. Cheers!

  2. February 8, 2011 1:16 AM

    Thanks for this, will definately try it x

  3. Roochita permalink
    February 8, 2011 2:14 PM

    Yummmmmmmy!! Will definitely have to try this…love hummus but have gotten a bit bored of just dipping with soft pita…these pita fries look good and the white bean dip- even better!

    • February 9, 2011 12:58 PM

      Yes ma’am! Hope you try it out with your cooking club!

  4. February 9, 2011 12:02 PM

    Looks like a great party appetizer!

  5. February 10, 2011 6:57 PM

    Cool idea on the pita fries! I’ll have to bookmark this one.

  6. Neil permalink
    February 21, 2011 6:18 PM

    this looks sooooo tasty…drool.

  7. February 21, 2011 11:58 PM

    Also while you can use tortilla chips it is worth the effort to make the pita chips..Enjoy…4 pita breads split horizontally in half.2 tablespoons plus 1 3 cup olive oil.1 teaspoon dried oregano.1 1 2 teaspoons salt plus more to taste.1 1 4 teaspoons freshly ground black pepper plus more to taste.1 15-ounce can cannellini beans dried and rinsed.1 4 cup loosely packed of fresh flat-leaf parsley leaves.2 tablespoons fresh lemon juice from about 1 2 lemon .1 garlic clove.Preheat the oven to 400 degrees F. Serve the pita toasts warm or at room temperature alongside the bean puree..Place the beans garlic lemon juice 1 3 cup olive oil and parsley in the work bowl of a food processor.

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