The people's choice award for best dip at the Open House went to Daniel's wonderful dip and pita chips! Here is the recipe for those wanting to make it for themselves!
for the pita chips:
1 tbsp olive oil
1 tbsp honey
4 - 6 whole wheat pitas
sprinkle of salt and lots of freshly ground pepper
for the dip:
1 can (540 mL) of white beans, drained and rinsed
leaves from 1 bunch of cilantro (or dill, basil, or mint)
2 tbsp olive oil
zest and juice of 1 lemon
1 tbsp prepared horseradish
1 tbsp honey
Preheat the oven to 350 F (180 C) Turn on your convection fan if you have one.
For the pita crisps, whisk together the oil and honey. Brush the mixture over each of the pita rounds, them sprinkle them evenly with salt and pepper. Cut each pita into 6 -8 wedges, then arrange the wedges on a backing sheet. Bake until they are all evenly golden brown and incredibly crisp (we found 5 minutes can be enough, but the recipe says up to 15). As the chips begin to brown, keep an eye on them and remove any that brown faster than others.
Meanwhile, fill your food processor with the beans, cilantro, olive oil, lemon zest and juice, horseradish, and honey. Processes until smooth. Arrange the dippers and dip, serve, and share!
A fresh, new taste and a guaranteed crowd pleaser!
(From Fast Flavours by Michael Smith, "mint white bean dip with pita crisps")
for the pita chips:
1 tbsp olive oil
1 tbsp honey
4 - 6 whole wheat pitas
sprinkle of salt and lots of freshly ground pepper
for the dip:
1 can (540 mL) of white beans, drained and rinsed
leaves from 1 bunch of cilantro (or dill, basil, or mint)
2 tbsp olive oil
zest and juice of 1 lemon
1 tbsp prepared horseradish
1 tbsp honey
Preheat the oven to 350 F (180 C) Turn on your convection fan if you have one.
For the pita crisps, whisk together the oil and honey. Brush the mixture over each of the pita rounds, them sprinkle them evenly with salt and pepper. Cut each pita into 6 -8 wedges, then arrange the wedges on a backing sheet. Bake until they are all evenly golden brown and incredibly crisp (we found 5 minutes can be enough, but the recipe says up to 15). As the chips begin to brown, keep an eye on them and remove any that brown faster than others.
Meanwhile, fill your food processor with the beans, cilantro, olive oil, lemon zest and juice, horseradish, and honey. Processes until smooth. Arrange the dippers and dip, serve, and share!
A fresh, new taste and a guaranteed crowd pleaser!
(From Fast Flavours by Michael Smith, "mint white bean dip with pita crisps")