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This is great to make as a snack or as an hors d’oeuvre when you’re having company. It’s ridiculously easy and so delicious!

White Bean Dip With Pita Crisps


  • 4 pita breads, split horizontally in half
  • 2 Tablespoons olive oil
  • 1 can cannellini beans, drained and rinsed
  • 1/4 cup chopped parsley
  • Grated rind of 1/2 a lemon
  • 2 Tablespoons fresh lemon juice
  • 1 garlic clove
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/3 cup good quality extra virgin olive oil


  1. Pre-heat the oven to 200℃/400℉. 
  2. Cut each pita half into 8 wedges.  
  3. Arrange them evenly over a large baking sheet.  
  4. Brush them with 2 Tablespoons of olive oil, then sprinkle with sea salt.  
  5. Bake for about minutes, then turn them over and bake until they are crisp and golden, about 5 minutes longer.
  6. Meanwhile, put all of the ingredients except the oil in a food processor and pulse until the mixture is coarsely chopped.
  7. With the machine running, gradually pour in the olive oil and run until the mixture is creamy.
  8. Taste to see if it needs more salt or pepper.
  9. Transfer to a small bowl and serve with pita crisps.
  10. This dip will keep in the fridge for a day.