Quick & Easy White Bean Dip with Seasoned Pita Chips
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Summer dining just got more interesting with this White Bean Dip, which is the perfect accompaniment to seasoned pita chips. It is great for parties as it is a quick and easy 15-minute recipe created combining cannellini beans, garlic, lemon juice, and sage.
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White Bean Dip
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading all the way through for any tips or substitute suggestions, to ensure that you have any specialized ingredients and equipment required and that you understand the steps and timings involved.
This delicious white bean dip is a great addition to any party menu. It is quick and easy to make – and your guests are sure to love the subtle balance of flavors packed into each bite. It is perfect with mildly seasoned pita chips or vegetable crudités.
The dip would also work well as part of a Mediterranean Meze Platter as the flavors of lemon and olive oil will compliment the flavors of the Med perfectly.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online.
It does not include staple ingredients such as oil, salt, and pepper, as you’re likely to have those in your kitchen already. The complete list of ingredients with measurements is found in the recipe card.
- Fresh Produce – Lemons, Sage, Garlic
- Good Quality Extra Virgin Olive Oil – for dressing the dip. As well as regular olive oil for making it.
- Pita Bread – a Middle Eastern flatbread, for making seasoned pita chips.
- Canned Cannellini Beans
- Cayenne Pepper
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Cannellini Beans
One of the hero ingredients in this dish is cannellini beans, so here are some more recipes using the same:
- Gluten-Free Minestrone Soup with Cannellini Beans
- Chickpea and Cannellini Bean Burgers
- Summer Six Bean Salad
More Dip Recipes
Looking for more dips to make? Check these recipes out next:
- How To Make Baba Ganoush (Middle Eastern Eggplant Dip)
- Easy To Make Spicy Roasted Red Pepper and Feta Dip (Htipiti)
- Mediterranean Layer Dip with Hummus, Feta, and Fresh Vegetables
Recipe Tips
- A little bit of fresh sage goes a long way. If you aren’t sure how much to use, start with a small amount. Then taste and add more, if desired.
- Although you can use the same extra virgin olive oil for the entire recipe, adding a drizzle of a higher quality variety right before serving will add an extra “pop” of flavor.
How Do I Make White Bean Dip?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
White Bean Dip with Seasoned Pita Chips
Ingredients
For the Seasoned Pita Chips
- 6 pitas
- 3 Tbsp olive oil
- salt and pepper to taste
For the White Bean Dip
- 1 15 oz/400g can cannellini beans, drained and rinsed
- 3 cloves fresh garlic peeled
- 2 Tbsp fresh lemon juice
- 2 – 3 large fresh sage leaves chopped
- ⅓ cup olive oil
- salt and pepper to taste
- 1 Tbsp high-quality extra virgin olive oil
- ⅛ tsp cayenne pepper or paprika
Instructions
- Preheat oven to 190°C/375°F/Gas 5 and line a rimmed baking sheet with parchment paper.
- Cut each pita into 8 equal-sized wedges. Lightly brush pita wedges with olive oil on both sides and place on lined baking sheet.
- Season pita with salt and pepper before placing in oven. Bake for 5-6 minutes before turning each wedge to toast the opposite side. Return to oven and continue baking for another 5 or 6 minutes, or until pita wedges are golden brown. Remove from oven and set aside.
- Add cannellini beans, fresh garlic, lemon juice, sage leaves, and olive oil to the bowl of a food processor or blender and blend until smooth.
- Pour the bean mixture into a serving bowl and season with salt and pepper to taste. Right before serving, add a dash of cayenne pepper or paprika and a drizzle of some high-quality extra virgin olive oil.
- Serve with seasoned pita chips or vegetable crudités.
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Full Meal
You’ve made the appetizer, but what about the rest of the courses?
Here are additional recipes to make a full meal for a dinner party or special occasion:
- Soup: Gluten-Free Gazpacho Recipe with Chickpea “Croutons”
- Salad: Roasted Fennel and Grapefruit Salad with Citrus Vinaigrette
- Main Dish: Tuscan Pork Chops with White Beans and Crispy Sage
- Side Dish: Garlic and Chive Cauliflower Mash – A Low Carb Side Dish
- Beverage: Sparkling Mexican Paloma Cocktail with Blanco Tequila & Grapefruit
- Dessert: Creamy Banana Frozen Yogurt – A Yummy Summer Dessert Idea!
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.