Name: Pita crisps with butter bean dip
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 1 clove garlic, crushed; 1/4 cup lightly packed fresh flat-leaf parsley leaves; 400 gram can butter beans, rinsed, drained; 1 teaspoon ground cumin; 1/3 cup olive oil; 6 pita bread (400g), cut into sixths

Pita crisps with butter bean dip

Crunchy fresh pita crisps make a great shared party platter when paired with a freshly made dip, like this butter bean concoction.

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Makes 1 Cup

Prep

10M

Cook

Total

18M

Ingredients

1 clove garlic, crushed

1/4 cup lightly packed fresh flat-leaf parsley leaves

400 gram can butter beans, rinsed, drained

1 teaspoon ground cumin

1/3 cup olive oil

6 pita bread (400g), cut into sixths

Method

1.Preheat oven to moderately hot, 200ºC (180ºC fan-forced).

2.Blend or process garlic, parsley, beans and cumin until combined. With motor operating, add oil in a thin stream until mixture is smooth.

3.Place pita pieces on lightly greased oven trays; bake in moderately hot oven 8 minutes or until browned lightly.

4.Serve dip with pitta crisps.

This recipe can be made a day ahead. Store pita crisps in an airtight container.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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