White Bean Dip with Piquillo Peppers

Ingredients

Us (Imperial)
Aus (Metric)

Pita Chips:

6 pita breads, split horizontally in half

1/4 cup olive oil

1/4 cup chopped fresh flat-leaf parsley

Salt and freshly ground black pepper

Dip:

2 shallots, coarsely chopped

2 garlic cloves, coarsely chopped

3 anchovy fillets

1/2 teaspoon ground cumin

4 cups cooked cannellini beans

3 tablespoons fresh lemon juice

1/2 cup olive oil

One 9-ounce jar roasted piquillo peppers (about 1 cup), drained, patted dry, finely diced

1/3 cup fresh cilantro, finely chopped

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Directions

PREP TIME

MINS

COOKING TIME

MINS

Serves

Make-Ahead:

The pita chips can be made up to 1 day ahead, stored airtight at room temperature. The dip can be made 8 hours ahead, covered and refrigerated; let stand at room temperature for 30 minutes before serving.

To make the pita chips:

Preheat the oven to 375°F.

Tear the pita halves into irregular-shaped wedges and arrange the wedges evenly over 4 large baking sheets (if using 2 baking sheets, cook the pita wedges in 2 batches). Brush the pita wedges with the oil and sprinkle with parsley, salt, and pepper.

Bake for 12 minutes, or until the pita wedges are crisp and golden. Cool the chips completely or serve them warm.

Meanwhile, to make the dip:

In a food processor, finely chop the shallots, garlic, and anchovies. Blend in the cumin. Add the beans and lemon juice and puree until smooth. With the motor running, drizzle the oil into the bean mixture, blending until the mixture is fully emulsified.

Transfer the bean mixture to a large bowl. Fold in the peppers and cilantro. Season to taste with salt and pepper.

To serve:

Transfer the dip to a wide shallow serving bowl and serve with the pita chips.