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White Bean Spread And Pita Crisps

Chef.at.Home's picture
Ingredients
  Olive oil 1⁄3 Cup (5.33 tbs)
  Garlic 3 Clove (15 gm), minced (Large Ones)
  Ground coriander 3⁄4 Teaspoon
  Pita breads 3
  Canned white kidney beans 19 Ounce, drained, rinsed (1 Can Or 540 Milliliter)
  Lemon juice 1⁄4 Cup (4 tbs)
  Tahini 1 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Hot pepper sauce 1⁄2 Teaspoon
  Chopped fresh coriander 3 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

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.)

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Bean
Preparation Time: 
5 Minutes

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