Healthy Diet: White Bean Dip With Pita Chips

Posted on Jan 14, 2016

Posted in: Healthy Diet

If you have hummus fatigue, as I do, then this recipe is for you.  I have made white bean dip with pita chips countless times over the years and it never disappoints.  It has simple ingredients, ones that are probably in your pantry right now, but lively flavor and multifunctional utility.  I mostly make it when I have people coming over but it is also great as an after school snack for your kids.  I serve it with store-bought pita chips, like these, but it is also good as a dip for carrots, red peppers and celery.  I imagine it would be good spread on toast as well, though I have never tried it that way.  The original recipe comes from Giada de Laurentiis but I tweaked it a little to boost the flavor.  Here it is:


1 can cannellini beans, drained and rinsed

2 tablespoons fresh lemon juice

2 cloves of garlic, minced

1/2 small onion, finely chopped

1/3 cup of extra virgin olive oil, plus 3-4 tablespoons

2 tablespoons parsley, finely chopped

Salt and pepper to taste


In a small skillet over medium heat, add two tablespoons of extra-virgin olive oil.  Add the onions and cook until translucent, about 5 minutes.  Add the garlic and continue to cook for an additional 60-90 seconds until fragrant. Remove from heat and set aside to cool slightly.  Next place the beans, garlic, lemon juice, 1/3 cup olive oil and the slightly cooled onion and garlic in the work bowl of a food processor. Pulse until the mixture reaches the desired consistency.  I like mine mostly smooth with some chunks in it. You could keep yours chunky or make it smooth. Season with salt and pepper, to taste.  Transfer the bean puree to a small bowl.  Drizzle with more olive oil and garnish with parsley.  Serve and enjoy!

Pita and hummus