This dip is a favorite among Everyday Food editors. Double the recipe to make extra, as it will keep, covered and refrigerated, up to three days. Navy beans can be used in place of cannellini.
Recipe information
Yield
makes 1 1/2 cups
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
Preparation
Step 1
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.
Step 2
In a food processor, combine beans, oil, and lemon juice; season with salt and pepper. Puree until smooth.
Step 3
Place puree in a serving bowl, and lightly sprinkle with chili powder. Serve dip with toasted pita triangles or plain pita wedges.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
