Planning a menu when you have meat-eating guests over can be tricky. On the one hand, you do want to provide decent catering and snacks (that do not taste like cardboard😄); on the other hand, you don’t want to jeopardize your own journey towards a plant-based lifestyle (or your Lenten Fast, whichever applies to your family situation). This white bean dip is a great addition to any party menu or if you want an alternative to hummus). It is quick and easy to make – and your guests will love the subtle balance of flavors packed into each bite.
It is perfect with mildly seasoned pita chips.
As you will see on the ingredients’ list, the recipe calls for cannellini beans. I can assure you that you are free to play with other kinds of legumes when making vegan or plant-based dips. I’m a sucker for chickpeas so I have used them many more times than the cannellini beans.
What you need for your white bean dip?
- Pitas: these will be brushed with olive oil and baked to make the pita chips.
- Olive oil
- Cannelini beans: Cannellini beans, also known as white kidney beans, are the main ingredient of the dip. They have a creamy texture and mild flavor, making them ideal for dips. They’re a good source of protein, fiber, and various nutrients.
- Garlic cloves: you can used minced garlic as well.
- Lemon juice: Lemon juice provides acidity and brightness to the dip, balancing out the flavors of the beans and garlic. It also helps to prevent the dip from discoloring and adds a refreshing citrusy note.
- Sage leaves
- Dash of cayenne pepper: Cayenne pepper adds a hint of heat and spice to the dip. It’s used sparingly to provide a subtle kick without overpowering the other flavors. Adjust the amount according to your preference for spice level.
White bean dip with pita chips
Ingredients
Pita chips
- 6 pitas
- 3 tbsp olive oil
- Salt & pepper to taste
White bean dip
- 1 can Cannellini beans (15 oz/425g)
- 3 cloves garlic
- 2 tbsp lemon juice fresh
- 2-3 leaves sage
- 1/3 cup olive oil
- Salt & pepper
- dash of cayenne pepper
Instructions
- Pita chips
- Preheat oven to 375°F /190°C
- Line a baking tray with baking paper. Cut each pita into 8 equal wedges, then lightly brush them with olive oil.
- Place on the baking tray and season with salt and pepper.
- Bake in the oven for 5-6 minutes, then turn them and bake for another 5 minutes or until golden brown.
- Remove the wedges from the oven and set aside.
White bean dip
- Add cannellini beans, fresh garlic, lemon juice, sage leaves, and olive oil to the bowl of a food processor or blender and blend until smooth.
- Pour bean mixture into a serving bowl and season with salt and pepper to taste. Right before serving, add a dash of cayenne pepper and a drizzle of olive oil.
- Serve with seasoned pita chips.
A little bit of the sage leaves in recipes goes a long way, but they are not for everybody. If you are unsure, start with a small amount, taste, then adjust according to your tastes. It is a potent herb that can help you with digestive problems, bloating, heartburn, and according to WebMD, it can even slow down signs of Alzheimer! It’s definitely a herb that you want in your kitchen.
I hope you will enjoy this white bean dip (whichever you choose). Feel free to pin or share!
