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White Bean Spread and Pita Crisps's picture
  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

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

Side Dish
Preparation Time: 
5 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1596 Calories from Fat 749

% Daily Value*

Total Fat 85 g130.8%

Saturated Fat 11.4 g56.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3080.2 mg128.3%

Total Carbohydrates 192 g64%

Dietary Fiber 31.8 g127.2%

Sugars 30.7 g

Protein 47 g93.9%

Vitamin A 61.4% Vitamin C 105.6%

Calcium 57.3% Iron 52.8%

*Based on a 2000 Calorie diet


White Bean Spread And Pita Crisps Recipe