It's similar to hummus in that it contains legumes (this time cannelini beans), lemon juice and garlic. It is low fat, healthy and so very good! The original recipe is from Giada De Laurentis - her first cookbook. One of the best things about this appetizer is the herb-toasted pita triangles - crispy, savory and so delightful with the dip.
This could be a meal for me!
I like to use roasted garlic in this recipe rather than plain garlic. I think it gives it much milder, nuttier flavor that I enjoy.
I suggest doubling this recipe!
Cannelini Bean Dip with Herb-Roasted Pita Triangles
Adapted from Giada De Laurentis - Everyday Italian
1 (15-ounce) can cannelini beans, drained and rinsed
5-6 cloves of garlic, unpeeled and rubbed with a little olive oil and roasted in a 350 degree oven for 5 minutes
2 tablespoons fresh lemon juice
1/3 cup light olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves, washed and dried
Good quality Sea Salt
Freshly ground black pepper
1 teaspoon dried oregano
Preheat the oven to 400 degrees F.
Place unpeeled garlic on a small cookie sheet and sprinkle with a little olive oil. Toast with your hands to coat. Place in preheated oven and roast for 3-5 minutes. When cool, squeeze out the garlic into the work bowl.
Combine the drained beans, roasted garlic, lemon juice, 1/3 cup light (not EVOO) olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely pureed. Season with sea salt and pepper, to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8 equal wedges. Arrange the pita wedges in a single layer on a large baking sheet and sprinkle our the remaining olive oil over the pitas. Toss with your hands and again arrange in a single layer. Sprinkle with the oregano, sea salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
Serve the pita toasts warm or at room temperature with the cannelini bean puree.