Chunky Bean Dip

Chunky Bean Dip Categories: Appetizers|Beans
Nb persons: 8
Preparation time:
Total time:
Source: Martha Stewart Living, July/August 2000

    One 15 1/2-ounce can  chickpeas, rinsed and drained
    One 15-ounce can  cannellini beans, rinsed and drained
    2 cloves  garlic, roughly chopped
    One 8-ounce container  plain fat-free yogurt
    1  tomato, seeded and cut into 1/4-inch dice
    1 teaspoon  ground cumin
    1 1/2 teaspoons  salt
    1/2 teaspoon  freshly ground pepper
    Juice of 1  lemon
    1 tablespoon  chopped fresh thyme
    1 tablespoon  chopped fresh flat-leaf parsley
    8 rounds  6-inch pita bread
      Cooking spray

Place half the chickpeas and half the cannelloni beans in the bowl of a food processor along with garlic and yogurt. Puree until smooth. Add remaining beans, and pulse until coarsely chopped.

Set aside 2 tablespoons tomato for garnish. Transfer mixture to a bowl; stir in remaining tomato, cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, and lemon juice. Set aside.

Heat a grill or grill pan over medium-high heat. In a small bowl, combine remaining teaspoon salt, 1/4 teaspoon pepper, thyme, and parsley. Spray both sides of pitas with cooking spray, and place on grill. When bottoms are browned, about 30 seconds, flip pitas, and sprinkle one of the cooked sides with herb mixture. Cook until both sides are browned. Cut pitas into wedges; serve warm with reserved bean dip. Garnish with reserved chopped tomato.

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