Day 42: White Bean & Caper Dip with Rosemary-Garlic Pita Chips
Posted Jun 10 2009 6:43pm
I'm not sick of hummus yet, but was ready for a change. So this week I made a big batch of white beans (soaked overnight this time - gotta love foresight) and experimented. The resulting dip looked like mashed potatoes. I'm not sure if that's a good thing, but it didn't taste like them, which I think is for the best. The dip isn't incredibly strong in flavor, but is complex and mouth-watering. Molly even liked it, which surprised me because of the caper flavor. And the chips ... well, who can say no to pita chips?
White Bean & Caper Dip with Rosemary-Garlic Pita Chips
Here are the recipes:
White Bean & Caper Dip or Spread
Ingredients: about 2.5 cups of white beans (3/4 cup dried beans) 4 cloves garlic, minced 1 T. capers, drained 1/4 c. olive oil 2-3 T. lemon juice salt to taste water
Soak and cook beans according to package instructions ( or use thequick-soakmethod, or just use 2 cans of beans- I used Goya Small White Beans and added a strip of kombu, removed at the end ).
Use a food processor or hand blender to thoroughly mix all ingredients.
Salt to taste
I made this thick, because we use it as a sandwich spread as well as a dip. But you can add water, a couple of tablespoons at a time, if you want it creamier and thinner.
Rosemary-Garlic Pita Chips
Ingredients: 6 small, or 4 large, whole-wheat pitas 2 T. olive oil 1/4 - 1/2 t. garlic powder 1 T. dried rosemary 1/4 t. salt
Preheat oven to 350° F (175° C).
Cut pitas into eighths.
Mix other ingredients in a large zip-top bag.
Add pita to the bag and shake until well-coated.
Place chips on a foil-lined cookie sheet and bake until crispy, turning once, about 15-20 minutes.