I am on a blogging marathon again, starting today. This is a mini marathon, a week long marathon, Feb 9th – Feb 15th, with a theme. My theme is starters and enjoy a virtual cocktail party, minus the cocktails, here at MySpicyKitchen. I am starting the first round of starters with some pita chips and white bean dip.
I bookmarked this recipes years ago when I first saw it on food network and finally made it this Sunday. I substituted parsley with cilantro, oregano with rosemary and added some green chilies to spice it up. This goes to Sandhya’s My Legume Love Affair #32, started by Susan of The Well Seasoned Cooked.
Source: Giada De Laurentiis
Total Time:18 – 22 minutes
Preparation Time: 10 minutes
Baking Time: 8 – 12 minutes
For the dip –
- 1 (15 oz) can Cannellini Beans
- 2 Cloves Garlic
- 2 tbsp fresh Lemon Juice
- 1/3 cup Olive Oil
- 2 – 3 Green Chilies
- 1/4 cup fresh Italian Parsley Leaves Cilantro Leaves loosely packed
- Black Pepper Powder
For the chips –
- 6 Pitas
- 1 tsp Dried Oregano Rosemary
- 4 tbsp Oil
- Pepper Powder
- Preheat the oven to 400 F. Line a large baking tray with aluminum foil. I used one large and one medium sized cookie sheets.
- Drain and wash the beans.
- Grind together beans, garlic, lemon juice, olive oil, cilantro, green chilies, salt and pepper powder in a food processor to a fine paste. Transfer to serving bowl.
- Cut each pita bread into 8 – 12 wedges. Arrange them on large baking tray.
- Mix together oil, salt, pepper powder and rosemary. Pour this over the pita bread and toss it so that all the wedges are coated well.
- Bake in a preheated oven for 8 – 12 minutes until the pita is toasted and golden in color. I baked for 12 minutes and the chips were very crispy.
- Serve the chips with bean dip.
This day in 2010 Chicken Pulao