Cannellini Bean Dip with Herbed Pita

Source: adapted from Food & Wine, 2003

Course Appetizer

Cuisine American

Diet Gluten Free, Vegetarian

Keyword cannellini beans, garlic, olive oil

Servings

Calories 234kcal

Author Andrea

¼ cup extra-virgin olive oil plus 2 tablespoons
3 garlic cloves very finely chopped
1 teaspoon finely chopped sage
½ teaspoon finely chopped rosemary
38 ounces canned cannellini beans drained and rinsed
2 tablespoons water
sea salt to taste
pinch cayenne pepper
1 whole wheat pita Or gluten-free pita. Make pita chips. See instructions below.

In the skillet, heat ¼ cup of the olive oil until it shimmers. Add the garlic, sage, and rosemary and cook over moderately high heat, stirring, until fragrant and the garlic is just beginning to brown, about 1 minute. Turn off the heat. Add the beans and toss to coat.
Transfer the cannellini beans and oil mixture to the food processor. Add the water, season with salt and cayenne and process to a fairly smooth puree, about 2 or 3 minutes. Serve in a small bowl with the remaining olive oil drizzled on top.
PITA CHIPS: To make plain pita chips, cut a round of pita into 4 to 8 slices and toast for 2 or 3 minutes in a toaster oven or on a baking sheet in the oven at 350° F. To make the herbed pita chips, make extra herbed olive oil mixture and brush it on top of the pita round. Cut into slices and toast as above.