White-bean dip with pita crisps

AT A GLANCE

  • Serves 4 - 6 people

  • 800 gm canned white beans, drained, rinsed
  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • Juice of 1½ lemons, or to taste
  • 1 garlic clove, finely chopped
  • 1 Lebanese cucumbers, cut into batons
  • 200 gm Roman beans, cut into batons
  •  
  • Pita crisps
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika, plus extra to serve
  • 3 pita bread, cut into wedges
  • 1½ tbsp olive oil
01   For pita crisps, preheat oven to 180C. Combine spices in a bowl with a good pinch of salt and mix well. Spread pita pieces on baking trays lined with baking paper, drizzle with a little oil and season with spice mix. Turn and repeat. Bake until golden brown (2-3 minutes). Cool and store in an airtight container. Pita crisps will keep for up to 3 days.
02   Blend beans, oil, lemon juice and garlic in a food processor until smooth, season to taste and place in a bowl. Top with a little oil and paprika and serve with pita crisps and vegetables.

Topics:

FAST, VEGETARIAN, LEMONS, SNACK, BEANS, MODERN AUSTRALIAN, GARLIC, CUCUMBERS, SUMMER

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Feb 2016

Feb 2016

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