Yummy White Bean Dip

When people think of eating protein they normally go right to eating chicken, beef, poultry or fish. All of those are fine but I think we sometimes forget there is a huge world of protein rich foods out there for our enjoyment. One of my faves is beans. I love them all kinds of ways, in salads, in dips, all mixed together and in soups. Today I'm posting one of my favorite bean dip recipes, white bean dip.

It uses cannelini beans which are a wonderful white, creamy bean. I love hummus but have to say I love this dip even more. I often make this with homemade pita chips but I'd also use it with sliced veggies, especially for kids. It's such a great way to get kids to eat lots of veggies when they have something to dip them in!

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

2 cloves garlic

2 tablespoons fresh lemon juice

1/3 cup olive oil, plus 4 tablespoons

1/4 cup (loosely packed) fresh Italian parsley leaves

Salt

Freshly ground black pepper

6 pitas

1 teaspoon dried oregano
Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
Serve the pita toasts warm or at room temperature alongside the bean puree.

"Eat more vegetable protein, especially from beans in general and soybeans in particular"

Dr Weil