Friday, March 20, 2009

Cannellini Bean Spread with Pita Chips

I'm convinced that this is the best all-around recipe I've ever tried. I'm willing to eat it for breakfast, lunch, dinner, and anything else. The bean spread is good hot and cold. My rating: 5 out of 5.


Cannellini Bean Spread

1/2 cup olive oil
2 cloves garlic
2 roma tomatoes, diced
15.5 oz can cannellini beans
1/4 tsp salt
1/4 tsp pepper
1/3 cup chopped fresh parsley

Heat olive oil in a medium pot until hot. While it is heating up, peel the garlic cloves and then grate them using the small end of a cheese grater. Add garlic to oil. Stir. Add tomatoes.

Drain beans and rinse twice using cold water. Add beans to pot. Add salt and pepper. Cook on medium heat for 10 minutes.

Stir in parsley.

Pour the entire mixture into a blender and pulse very lightly.

Cool in the refrigerator for at least 30 minutes before serving.

Pita Chips

1 pkg pita bread
cooking spray
salt

Cut each piece of pita bread into 8 pieces using a pizza cutter.

Spread evenly on a baking sheet.

Spray with cooking spray. Sprinkle salt on top.

Bake at 400 for 5-6 minutes.

7 comments:

Anonymous said...

Feed me, please!!!
I just found your tasty creations...Everything is wonderful!!!!!!!!!

Maryann said...

this sounds so good, may have to make this up this weekend

Hayley said...

This looks absolutely delicious! I love bean dips of all kinds. Thanks for sharing!

Christine said...

Have you ever tried making this with less oil? It looks fab, but the 1/2 cup is killing me!

Rachelle said...

Yes, you can make it with a little less oil. I wouldn't do less than 1/3 cup though. It will be thicker and less smooth with less oil. Enjoy!

Aathira said...

That looks so yumm!

Planning to try it for dinner along with jacket potatoes!

Carrie said...

This looks really great! I eat a lot of pitas and hummus, and this sounds like a great alternative.