White Bean Spread and Pita Crisps
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Garlic||3 Clove (15 gm), minced (Large Ones)|
|Ground coriander||3⁄4 Teaspoon|
|Canned white kidney beans||19 Ounce, drained, rinsed (1 Can Or 540 Milliliter)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Ground cumin||1⁄2 Teaspoon|
|Hot pepper sauce||1⁄2 Teaspoon|
|Chopped fresh coriander||3 Tablespoon|
Stir together 2 tbsp (25 ml) of the olive oil, one-third of the garlic, 1/4 tsp (1 ml) of the ground coriander and pinch each of the salt and pepper.
Cut pitas into 6 rounds; cut into triangles and place on baking sheet.
Brush triangles with olive oil mixture.
Bake in 350°F (180°C) oven for 8 to 10 minutes or until crisp.
Meanwhile, in food processor, puree together remaining olive oil, garlic, ground coriander, salt and pepper, kidney beans, lemon juice, tahini, cumin and hot pepper sauce.
Stir in fresh coriander.
(Spread can be refrigerated in airtight container for up to 2 days.)