White-bean dip with pita crisps

Name: White-bean dip with pita crisps
Yield: Serves 4 - 6
Cuisine: Modern Australian
Ingredients: 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; 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

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

Feb 03, 2016 2:26am

By Emma Knowles

Serves 4 - 6

White-bean dip with pita crisps

Ingredients

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

Method

Main

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.