Everyone will love this dip, so make some extra; it will keep, refrigerated, three days.

White-Bean Dip with Toasted Pita Chips

(19-ounce) cannellini beans, drained and rinsed

olive oil

lemon juice (about 1 lemon)

salt and ground pepper

In a food processor, combine cannellini beans, olive oil, lemon juice; season with coarse salt and ground pepper. Puree until smooth.

Place puree in a serving bowl, and lightly sprinkle chili powder over the top, if desired. Serve dip with toasted pita chips.

This was Great! I did read some of the comments below and adjusted slightly.  I took the olive oil and heated it slightly, and sauteed a plump head of garlic finely chopped.  The garlic infused oil was perfect for the dip.  I topped the dip with kalamata olives, also finely chopped, to provide a contrast in texture.. Thanks for the ideas!

I add a large clove or garlic and parsley.

I use two cans of white beans and add a large clove or garlic and parsley.

Simple and yummy, but it lacked a bit of depth. I added garlic too, but was still left wanting more flavor. I'll try some additional spice or another person's suggestion of a red pepper next time. I liked that this was a healthy option for my guests.

super easy to make and healthy too! will be making this dip again

Add one canned or home roasted red pepper.

white-bean dip with toasted pita chips

Author : Martha Stewart

Ingredients

Instructions

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