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
Ingredients
For the chips:
For the bean dip:
Instructions
For the chips:
For the bean dip:
she says, “It’s perfect with pita chips or crackers, carrots, celery, or other crudités.”
If you want no gluten, pick a no gluten food to dip with.
I really don’t mean this to be mean spirited. So I’m sorry right off the bat if it sounds so!!!! I just cannot figure out why you would post a wonderful gluten-free, vegan recipe with a recipe to be served with it that is full of gluten. 🙁 Actually, THAT seems kinda mean to me!!
This sounds lovely with the cumin. I usually make a butterbean dip with rosemary, lemon juice & roasted garlic and I sometimes serve it hot as a substitute for mashed potato. Looking forward to some delicious Indian recipes!!
That’s so cool that you went to India! What an experience.
I love bean dips, and this one looks great. I just made one the other day and added in a few tablespoons of greek yogurt to make it extra creamy. Delicious!
This looks so good! I’ve been meaning to find other vegan, non-hummus like dips (because hummus is pretty much all I know, ha!) for a while now so thank you!
This looks scrumptious! How fun that you were in India – I’m going there myself next month and moving there in July! It’s really a vegetarian’s paradise, isn’t it?
I have been looking for something to make with this can of white beans I have 😀 Thanks!
Ohh I’m so jealous! India sounds so fun, and I absolutely LOVE Indian food! I can’t wait to see the Indian foods you will post 😀