Tuscan Bean Dip with Garlic Pita Crisps
A Jessica Siegel Recipe
Serves 12
 his Italian white bean puree is so delicious it's hard to
believe that it's healthy, too. This makes a great snack or hors d'oeuvre, and it can be presented as
a dip or a spread.
Ingredients:
6 Sahara whole wheat pitas
-Olive oil spray
-garlic powder
2 15-ounce cans Sun-Vista great northern beans, drained and rinsed (about 3 cups)
8 fresh sage leaves
2 cloves Melissa's organic garlic, peeled and trimmed
½ teaspoon kosher salt
2 tablespoons Napa Valley organic olive oil
½ pint Del Cabo organic Sweet 100s cherry tomatoes, halved
Instructions:
Preheat the oven to 400° Farenheit. Cut each pita into 8 wedges. Arrange on a baking sheet (you may have to work in batches) and spray sparingly with olive oil spray. Sprinkle with garlic powder and bake 6 minutes. Remove from oven, turn wedges over and spray with oil again. Don't season with garlic powder unless you want very garlicky crisps. Return to oven and bake for 4 more minutes. Set aside to cool.
Meanwhile, combine the beans, sage, garlic, and salt in a food processor and begin to blend. Slowly drizzle in the olive oil and blend until smooth.
Either transfer the bean puree to a bowl and sprinkle tomato halves on top to be eaten as a dip, or spread a generous amount of bean puree on each pita crisp and top with a tomato half for a more elegant presentation.
|
Each ¼-cup serving with 4 pita wedges contains |
Calories
Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Iron
|
145
4 g
0 g
0 mg
340 mg
27 g
6 g
2 g
5 g
3% DV
7% DV
7% DV
7% DV
|
|
|
