Thursday, August 13, 2009

Cannelini Dip with Herb-Roasted Pitas

I wanted to share a tasty appetizer that was served to us by our daughter and son-in-law at their home one evening recently.

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

Printable Recipe
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

6 pitas
1 teaspoon dried oregano

Directions

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.

16 comments:

  1. This does sound like a wonderful appetizer and I am copying and pasting it.

    I hope the shower goes well and you take some photos for the blog...my best to both of your daughters.

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  2. Sounds so good. No apologies necessary. Lots going on at my place also, so I am in and out like a yo yo.

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  3. It's one of our faves too Susan:) Beautifully presented in your rouge..

    Caro went to the Dr yesterday and they said to pack her bags.. any day..?!

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  4. Susan, we make this regularly and love it. It was posted years ago on the GardenWeb Cooking Forum and received many good reviews. Very tasty and a relatively healthy appetizer...

    I had no idea it was a Giada recipe. It's good to know that Yours looks fabulous on your beautiful red dishes.

    Our only variation is using Penzey's "Sandwich Sprinkle" in addition to or in place of the oregano on the pita.

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  5. Susan, I like to make this too ~ and often! It looks so beautiful on your signature red, lovely photos suitable for framing. :)

    A mother's worry... I hope everything goes well for both of your beautiful daughters. I'm sending good wishes and prayers your way. xo

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  6. It does look beautiful, Lady in Red!
    I hope the medical problems improve, and your hair doesn't turn white with worry..:)

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  7. I like the taste of roasted garlic much more than plain too! Raw garlic is just too strong and bitter-tasting to me. Your dip looks SO good and I can imagine it tasting great using other types of beans as well. I love roasting my own pita wedges too! The store-bought pita chips are always too hard.

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  8. Thank you everyone for your kind comments and well wishes!

    Monique, oh my! She may have her baby before Lindsay!

    Cynthia, I just Googled the ingredients in Sandwich Sprinkle and I'll try that next time - sounds good!

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  9. I can resist a plate of cookies but could never stay away from a bowl of this yummy spread with pita chips. I could make a meal out of it.

    Best wishes and prayers are being sent your daughters' way. Hope all is well.

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  10. Sounds delicious and your photograph is gorgeous! I'm trying this! Glad you had time to breath. Hope the baby gets all snuggy and snoozes for a bit longer.

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  11. sounds wonderful.......you blog is so cheery...I love coming here

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  12. Susan, looks wonderful! Like Cynthia, I remember the posting on GW years ago. Copied the recipe, but I've never tried it. Didn't know it was a Giada recipe. I like your roasted garlic tweak.

    Hope all goes well for both of your daughters!

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  13. That look delicious! Your pics are always awesome!

    Sending good thoughts to the girls, and to you!

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  14. Susan, that looks delicious... and of course, beautiful on your RED! Continuing good thoughts for both your girls.

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  15. This is a favorite -- it is sooo good!

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  16. Love the sound of this!
    Looks delicious!
    Thanks for the recipe
    Great site and pics!! :)

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