White Bean Dip with Seasoned Pita Chips


SEASONED PITA CHIPS - 6 pitas * 3 tbsp olive oil * salt and pepper, to taste

WHITE BEAN DIP - 1x 15 oz can cannellini beans, drained and rinsed * 3 cloves fresh garlic, peeled * 2 tbsp fresh lemon juice * 2-3 large fresh sage leaves, chopped * 1/3 cup regular extra virgin olive oil * 1 tbsp high-quality extra virgin olive oil * salt and pepper, to taste * dash cayenne pepper


Preheat the oven to 375 degrees f. Line a rimmed baking sheet with parchment paper. Cut each pita into 8 equal-sized wedges. Lightly brush the pita wedges with olive oil on both sides and place onto the baking sheet. Season the pita with salt and pepper. 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. Place the cannellini beans, fresh garlic, lemon juice, sage leaves, and olive oil into the bowl of a food processor or a 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 and a drizzle of some high-quality extra virgin olive oil. Serve the white bean dip with the seasoned pita chips.