White Bean Dip and Homemade Pita Chips

Sorry for the lack of posts the last couple of days – I have actually been in India for the last two weeks! I had a bunch of scheduled posts for when I was gone but I underestimated how tired I would be when I got back and didn’t really feel like getting out of bed, let alone blogging, for the last couple of days. But now I’m back! I will be doing a post soon with some photos from my trip, and I got a bunch of cookbooks while I was there so hopefully we’ll have some delicious Indian recipes over the next few weeks. (If you don’t like Indian food, don’t worry, I’ll space it out!)

I’m also going to be doing a review and giveaway of The Natural Vegan Kitchen tomorrow so you might want to check back for your chance to get yourself a free copy.

But back to what we love best around here – eating! I’ve got this lovely and very simple bean dip to show you today. It’s perfect with pita chips or crackers, carrots, celery, or other crudites.

If you want to use pita chips, just buy (or make, you domestic goddess, you!) some whole wheat pitas and cut them into wedges. You could also use white flour pitas but then the health food police might be mad at you. Just saying. Are there good gluten free pitas on the market?

Once you have your wedges just go through and split them open like so:

Then spread them on an ungreased cookie sheet and bake them at 350 for 10-15 minutes until they are nice and crispy. Sprinkle with salt if you want, but I find it unnecessary if you’re serving them with this dip. And I really love salt.

While those are baking, just blend together cannelini (white) beans with some salt, garlic, olive oil, cumin, and lemon juice until smooth and delicious. Sprinkle with a bit of paprika to make it look pretty and you’re all set!

This is lighter than a refried bean style bean dip (I love those, too – I might have to post that recipe soon!), but still delicious and perfect for parties or just eating as a snack.

What’s your favorite dip? I have a slight obsession with chips and dip so I’d love to hear which ones you all love!

White Bean Dip and Homemade Pita Chips

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Makes about a cup of dip.

Vegan, Dip is Gluten Free, Low Fat, No Refined Sugar, Soy Free


    For the chips:
  • 4-6 pitas, sliced into wedges like a pizza and split in half (as shown in the photos above)
  • Salt (optional)
  • For the bean dip:
  • 1 can cannelini beans (also called white beans)
  • 1 tsp salt
  • 2 cloves garlic, roughly chopped
  • 1 tsp olive oil
  • 1/2 tsp cumin
  • 1 tsp lemon juice
  • Paprika (optional, for garnish)


    For the chips:
  1. Preheat oven to 350 F, and bake pita wedges for 10-15 minutes until crispy. Sprinkle with salt if desired.
  2. For the bean dip:
  3. Combine all ingredients in a food processor and blend until well combined. Transfer to a serving bowl and sprinkle with paprika to garnish.


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