White Bean & Herb Dip with Warm Pita
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White Bean & Herb Dip with Warm Pita
Description
A creamy, garlicky white bean dip loaded with fresh herbs — perfect served with warm, pillowy pita. Made with organic Great Northern beans from Doudlah Farms
Ingredients
Scale
- 3 cups cooked Great Northern beans
- 2 garlic cloves
- 0.3 cups olive oil
- 1 lemon, juiced
- 2 tablespoons tahini
- 0.3 cups fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 0.8 teaspoons salt
- 0.3 teaspoons black pepper
- 0.3 teaspoons red pepper flakes (optional garnish)
- 4 pita breads
Instructions
- Blend the base: In a food processor, combine the 2 cans (or 3 cups cooked) Great Northern beans, drained and rinsed, 2 garlic cloves, 0.3 cups olive oil, 1 lemon, juiced, and 2 tablespoons tahini. Blend until smooth and creamy, scraping down the sides as needed.
- Add herbs and season: Add the 0.3 cups fresh parsley, chopped, 2 tablespoons fresh dill, chopped, 2 tablespoons fresh chives, chopped, 0.8 teaspoons salt, and 0.3 teaspoons black pepper. Pulse a few times until the herbs are just incorporated, keeping some flecks of green for texture.
- Taste and adjust: Taste the dip and adjust salt, lemon, or garlic to your liking. If it’s too thick, blend in a tablespoon of water or extra olive oil at a time until it reaches a smooth, scoopable consistency.
- Warm the pita: Wrap the 4 pita breads in foil and warm in a 350°F oven for about 8 minutes, or char directly over a gas flame or dry skillet for 20-30 seconds per side until soft and lightly toasted.
- Serve: Spread the dip onto a plate, drizzle with a little extra olive oil, and sprinkle with 0.3 teaspoons red pepper flakes (optional garnish) if using. Cut the warm pita into wedges and serve alongside.
Notes
Made with organic Great Northern beans from Doudlah Farms: https://doudlahfarms.com/product/great-northern-beans/ — a Wisconsin-grown, USDA-certified organic white bean that cooks up especially creamy for dips like this one. Store leftover dip in an airtight container in the fridge for up to 4 days. For extra flavor, swap in roasted garlic instead of raw, or top with toasted pine nuts and a swirl of good olive oil before serving.
