White Bean Spread and Pita Crisps Recipe
Ingredients
| Olive oil | 1/3 Cup (16 tbs) | |
| 3 large cloves garlic, minced | ||
| Ground coriander | 3/4 Teaspoon | |
| Pita breads | 3 | |
| White kidney beans | 1 Can (10oz), drained, rinsed | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Tahini | 1 Tablespoon | |
| Ground cumin | 1/2 Teaspoon | |
| Hot pepper sauce | 1/2 Teaspoon | |
| Coriander | 3 Tablespoon, chopped | |
| 1/2 tsp each salt and pepper | ||
| 1/2 tsp each salt and pepper | ||
Directions
Stir together 2 tbsp (25 ml) of the olive oil, one-third of the garlic, 1/4 tsp (1 ml) of the ground coriander and pinch each of the salt and pepper.
Cut pitas into 6 rounds; cut into triangles and place on baking sheet.
Brush triangles with olive oil mixture.
Bake in 350°F (180°C) oven for 8 to 10 minutes or until crisp.
Meanwhile, in food processor, puree together remaining olive oil, garlic, ground coriander, salt and pepper, kidney beans, lemon juice, tahini, cumin and hot pepper sauce.
Stir in fresh coriander.
(Spread can be refrigerated in airtight container for up to 2 days.)
Cut pitas into 6 rounds; cut into triangles and place on baking sheet.
Brush triangles with olive oil mixture.
Bake in 350°F (180°C) oven for 8 to 10 minutes or until crisp.
Meanwhile, in food processor, puree together remaining olive oil, garlic, ground coriander, salt and pepper, kidney beans, lemon juice, tahini, cumin and hot pepper sauce.
Stir in fresh coriander.
(Spread can be refrigerated in airtight container for up to 2 days.)
Chef
