White Bean Dip with Seasoned Pita Chips

White Bean Dip with Seasoned Pita Chips

Recipe by Maritza BaezCourse: AppetizersCuisine: VeganDifficulty: Easy


Prep time


Cooking time



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.
Tip: 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.


  • 1 15-oz. can cannellini beans, drained and rinsed

  • 3 cloves fresh garlic, peeled

  • 2 T. fresh lemon juice

  • 2 – 3 large fresh sage leaves

  • 1/3 c. extra virgin olive oil

  • Salt and black pepper, to taste

  • 1 T. high-quality extra virgin olive oil

  • Dash cayenne pepper

  • Seasoned Pita Chips Ingredients:
  • 6 pitas

  • 3 T. extra virgin olive oil

  • Salt and black pepper, to taste


  • Preheat oven to 375°F.
  • 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. 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 bean mixture into a serving bowl and season with salt and pepper to taste. Right before serving, add a dash of cayenne pepper and a drizzle of some high-quality extra virgin olive oil. Serve with seasoned pita chips or vegetable crudités.

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