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White-bean dip with pita crisps

You'll need

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.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2016

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