Basil Cannellini Bean Dip with Home Baked Pita Chips

Delicious & easy recipe! Why buy chips and dip?

Prep Time: 20 minutes    Baking Time: 7-10 minutes

1 (15-ounce) can cannellini beans, drained and rinsed

1 - 2 cloves garlic, minced

1 large lemon (for about 3-4 Tbsp. juice plus grated peel, if desired)

½ tsp. salt (or to taste)

1/3 cup olive oil, plus 2 - 3 tablespoons

Handful of fresh basil leaves, rinsed and patted dry

6 whole wheat round pita pockets (12 oz package, regular size)

Salt

Freshly ground black pepper

MAKING IT:

Preheat the oven to 400°F.

Place beans, garlic, lemon juice (and grated peel, if desired, for more lemon zing), salt and 1/3 cup olive oil in the work bowl of a food processor and pulse until the mixture is smooth.

Add fresh basil and pulse once or twice to blend (if mixing dip by hand, chop basil before adding to dip). Transfer bean dip to a bowl.

Cut each pita into 8 wedges. Arrange the pita wedges on a large baking sheet.

Brush remaining oil over both sides of each pita wedge. Sprinkle salt and pepper. Bake for 7 - 10 minutes, or until toasted and golden in color. Serve the pita toasts alongside the bean dip. Makes about 1½ cups dip and plenty of pita chips.

NUTRITION:

Nutrition Information per serving (2 Tbsp. dip without chips): 90 Calories; 6g Total Fat; (1g Sat Fat; 0g Trans Fat); 0mg Chol; 150mg Sodium; 6g Total Carb; (3g Fiber; 0g Total Sugars; 0g Added Sugars); 2g Protein

TIPS:

Instead of using food processor, you can mash ingredients together in a bowl with a fork or wooden spoon (be sure to mince garlic and chop basil before adding to the bowl).

For even more lemon flavor, add finely grated rind from the lemon.

Pita chips can be sprinkled with grated Parmesan cheese before baking. Delish!