White Bean Dip With Pita Chips

"Description taken from Giada De Laurentiis' Everyday Italian: "This dip is the Italian version of hummus, and in my opinion it's smoother and tastier. This is a staple antipasto with I'm entertaining. The pita chips aren't Italian, but they work really well with this dip." We really enjoy this recipe at our house, too."
photo by Diana Adcock photo by Diana Adcock
photo by Diana Adcock
photo by Jubes photo by Jubes
photo by karen photo by karen
photo by karen photo by karen
photo by karen photo by karen
Ready In:




  • Preheat oven to 400 degrees.
  • Cut each pita half into 8 wedges and arrange over a large baking sheet.
  • Brush the pita wedges with 2 tbs of the oil, then sprinkle with the oregano and 1 tsp each of the salt and pepper.
  • Bake for 8 minutes, then turn wedges over and bake until they are crisp and golden, about 8 minutes longer.
  • Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and the remaining salt and pepper.
  • Pulse on and off until the mixture is coarsley chopped.
  • With the machine running (puree), stream in the remaining 1/3 C olive oil until the mixture is creamy.
  • Season the dip with more salt and pepper to taste.
  • Serve with warm or room temp pita crisps.

Questions & Replies

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  1. Good and so easy a 10 year old made it. Next time we'll use less oil as it didn't seem to need the whole 1/3 cup, I would have liked it thicker. Also I think I'll use less garlic as well. For the pita we used whole wheat Greek style pitas, very good.
  2. Very good, hummus-like dip. My advice would be to go half on the lemon juice, salt, oregano and garlic, then add more to taste. I found I needed less of all these ingredients than was called for. I didn't measure the oil, just added until I got the consistency I wanted. Will definitely keep this recipe and make it again. Thanks for posting!
  3. Really, really good dip! The only thing I changed was to roast 3 heads of garlic, using all three and the oil from the roasting. I plan on using this as a dip for pita chips and as a spread for Greek wraps I'm making for lunch tomorrow. Thanks for posting!
  4. Good starting point. Beware: times for toasting pita, are WAY OFF. In my oven which AFAIK is reasonably accurate, pita side 1, 4 minutes; side 2, 2 minutes. Unless you like "blackened pitas." In dip itself proportions about right; might echo other reviewer as to a bit less EVOO. And added a bit more lemon juice.
  5. i halved this recipe and added some extra garlic and lemon, and less oil. the instructions on my bag were wrong so my beans were mushy but it turned out fine. served with soft naan bread instead of crispy chips. this was a nice mild base, you could add lots of different flavors to this. the flat parsley was lovely, glad i used a generous handful of the fresh stuff. note: this improves with time, it's much better the next day. added some dried onion this time and that turned out great. i may try giving this a mexican kick sometime with cumin and jalapeño or maybe some curry instead


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