- Recipes Home
- Interest Groups
White Bean Spread and Pita Crisps Recipe
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Garlic||3 Clove (15 gm), minced (Large Ones)|
|Ground coriander||3⁄4 Teaspoon|
|Canned white kidney beans||19 Ounce, drained, rinsed (1 Can Or 540 Milliliter)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Ground cumin||1⁄2 Teaspoon|
|Hot pepper sauce||1⁄2 Teaspoon|
|Chopped fresh coriander||3 Tablespoon|
Serving size: Complete recipe
Calories 1596 Calories from Fat 749
% Daily Value*
Total Fat 85 g130.8%
Saturated Fat 11.4 g56.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3080.2 mg128.3%
Total Carbohydrates 192 g64%
Dietary Fiber 31.8 g127.2%
Sugars 30.7 g
Protein 47 g93.9%
Vitamin A 61.4% Vitamin C 105.6%
Calcium 57.3% Iron 52.8%
*Based on a 2000 Calorie diet
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.)