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
Directions:
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
Directions:
- Soak and cook beans according to package instructions (or use the quick-soak method, 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
Directions:
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
Directions:
- 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.
interesting twist to hummus, but the real reason for the comment:
ReplyDeletehttp://www.designspongeonline.com/2009/02/in-the-kitchen-with-nikko-moy.html
haven't tried it, but it looks beautiful.
Thank you for the link, Virginia! That is definitely one of the most beautiful stews I've seen. I love making stews, but mine usually taste MUCH better than they look. The purple potatoes really make a difference.
ReplyDeleteThank youu for writing this
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