Christmas is a time of get togethers. Of people dropping over to catch up and of catching up over drinks.
It’s times like these you want something delicious to nibble on, but don’t want to go to a whole lot of effort either, but by the same token don’t want to settle for store bought either. This is where quick little recipes like this White Bean Dip with Sea Salt Pita Chips come into the picture.
It’s moreish and addictive….and a wonderful way to sop up some of that alcohol we all drink probably a little too much of over the holiday season. Myself included, particularly when it comes to champagne, which is my tipple of choice. 🙂
I love bean based dips, and as a result I usually make this White Bean Dip or hummus when guests come over. Bean dips are delicious and satisfying, and healthy too. And I’m sure we could all do with enjoying something a little healthy around this time of the year!
This dip is made from buttery smooth cannellini beans, which contain a wonderful detoxifying enzyme called molybdenum, a mineral that in addition to it’s detoxifying qualities helps prevent headaches. Just the thing you need when you’ve indulged in one too many glasses of Christmas bubbles!
The pita chips are equally as moreish, and a much healthier alternative to butter laden crackers. While I’ve gone with a simple sea salt pita chip you can easily customise them by adding your own herbs or spices.
Simple, delicious, and quick and easy to prepare, it’s also a wonderful dish to make when you have unexpected guests pop in for a Christmas drink.
So tell me, what quick and easy appetisers do you have in your repoirtoire that you bring out when unexpected guests pop in?
White Bean Dip with Sea Salt Pita Chips
- WHITE BEAN DIP:
- 400 g can of cannellini beans drained and rinsed
- 1 clove of garlic
- juice of half a lemon
- 1 tbs of olive oil
- 2 tbs of roughly chopped parsley
- salt and pepper to taste
- SEA SALT PITA CHIPS:
- 3 pitas
- 1 tbs of olive oil
- sea salt
- To make the dip place the cannellini beans, garlic, lemon juice and olive oil in a food process and process until smooth. Check the seasoning and add the parsley and pulse to combine. Transfer to a bowl or plate to serve and drizzle with a little extra oil and garnish with parsley and a wedge of lemon.
- For the pita chips preheat the oven to 180 Celsius (350 Fahrenheit) and cut the pita into large bite sized chunks. Lightly brush the olive oil and sprinkle with sea salt to taste. Bake for 5 to 10 minutes until lightly golden. Cool on the tray before serving with the dip.