Happy New Year!
We're three weeks into 2012 so far and I've been doing a great job of eating healthy lately. Not because it's my "resolution" but because we're getting married in the next year and we just got back from the longest and most gluttonous vacation of our lives! See here, here, and here - and I'm not even close to finished with the posts from the trip yet. Homemade and healthy, refreshing foods are so welcome in my life!
Don't judge this cookbook by it's dirty cover, it's one of my favorites! Honestly - who doesn't love Giada? As a fellow Italian with a gigantic mouth and passion for cooking, I certainly can admit my fondness for her and this cookbook.
As you can see it was a Christmas Gift of mine from 2007 from my dear cousin Josephine! (You may remember her because she's the one who let me know about the don't-watch-the-Godfather rule.)
I love books - especially giving or getting them as gifts with personalized notes. I also like to make little notes in my cookbooks for when my future self opens them! Thanks 2008 Ang for reminding me about this recipe. I remember borrowing a food processor to make it then, oh the joy of being a broke college student :)
White Bean Dip and Pita Chips
Adapted from Giada's recipe
white bean dip
2 - 15 ounce cans of cannellini beans, drained and rinsed well
1/2 cup of fresh flat leaf parsley leaves
juice of 1 lemon
2 garlic cloves
1 package of pita bread
4 tablespoons sunflower oil
2 tablespoons dried oregano
salt & pepper
Giada makes her chips first, then then dip, but I like the dip to be chilled by the time the chips are ready!
In a food processor (your own or a borrowed one!) combine the beans, parsley, lemon juice, garlic, and salt & pepper. Pulse until the mixture is combined. Slowly add olive oil until the mixture is creamy. Add salt & pepper if need be. Refrigerate the dip until the chips are ready to go!
Preheat the oven to 400 degrees F. Brush each pita half with sunflower oil on both sides. Using a pizza cutter, slice each pita half into 4 wedges and arrange on a cookie sheet. Sprinkle with oregano, salt & pepper and bake for about 15 minutes, turning them once halfway through.
Once the chips are finished, get the dip from the fridge and enjoy! This is a simple and light recipe for an afternoon snack or a potluck. Of course the store-bought pita chips or crackers would work, too.
When someone asks me about this odd-looking green dip, I tell them it's basically hummus made with white beans! Is the color awesome or intimidating?
Here's to an awesome 2012!