Name: White bean dip with pitta crisps
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1 clove garlic, crushed; 1/4 cup fresh flat-leaf parsley leaves, lightly packed; 400 gram (13 ounces) canned white beans, rinsed, drained; 1 teaspoon ground cumin; 1/3 cup (80ml) olive oil; 6 (480g) pitta bread, cut into sixths

Ingredients

1 clove garlic, crushed

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

400 gram (13 ounces) canned white beans, rinsed, drained

1 teaspoon ground cumin

1/3 cup (80ml) olive oil

6 (480g) pitta bread, cut into sixths

Method

1.Preheat the oven to 200°C (180°C fan forced).

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

3.Place pitta on oiled oven trays, bake 8 minutes or until browned lightly.

4.Serve dip with pitta crisps and chilli marinated green olives.

We used butter beans but you can use any canned white beans you like. This recipe can be made a day ahead. Store pitta 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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