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White-bean Dip
Ingredients
- 4 pita breads (8-inch size)
- 1 can (19 ounces) cannellini beans, drained and rinsed
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice (from 1 lemon)
- Coarse salt and freshly ground pepper
- Chili powder, for sprinkling
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Directions
- Preheat oven to 350°F. Cut pita breads into wedges and place on a baking sheet. Toast until lightly browned and crisp, 10 to 15 minutes, turning once halfway through. Transfer to a plate to cool.
- In a food processor, combine beans, oil, and lemon juice; season with salt and pepper. Purée until smooth.
- Place purée in a serving bowl, and lightly sprinkle with chili powder. Serve dip with toasted pita triangles or plain pita wedges.
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