Fast Recipes

White-bean dip with pita crisps

Emma Knowles fast recipe for white-bean dip with pita crisps.

By Emma Knowles
  • Serves 4 - 6
  • Print
White-bean dip with pita crisps


  • 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


  • 1
    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.
  • 2
    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.