Two of my favorite qualities about any recipe is how easily and how well it lends itself to adaptability.
If a basic recipe is well constructed, I can usually substitute a few ingredients here and there to draw out different flavors and accompany changing moods or occasions—what I have a need or taste for on Tuesday evening may not be what I need or have a taste for at Sunday’s brunch. So when I find a recipe that allows me the freedom I need to make occasional changes or substitutions and the dish still holds up and performs well, it becomes a recipe I can rely on and gets greater preference in my repertoire.
The following recipe for Cannellini Bean Dip with Baked Pita Wedges is a terrific example of recipe flexibility. Easy to make and requiring so few ingredients (most of which you may already have on hand,) this recipe is tasty and terrific in it’s original form, yet offers enough flexibility to suit a variety of moods or changing occasions.
Next time you find yourself in need of a dip or appetizer that is sure to disappear quickly at any home or bed & breakfast inn, I invite you to try this recipe. Not only will it serve your needs nicely, but it will garner you a few compliments along the way!
Recipe: Cannellini Bean Dip with Baked Pita Wedges
(recipe adapted from Giada de Laurentiis, appearing in her 2005 cookbook Everyday Italian)
Editor’s Note: Giada refers to this dip as an, “Italian version of hummus,” and uses cannellini beans (white kidney beans) in place of the chickpeas (a.k.a. garbanzo beans) found in traditional hummus and also omits tahini (sesame seed paste) as well. She recognizes, “Pita chips aren’t Italian,” but adds, “they work well with this dip.”
In my opinion, any crisp, fresh, uncooked vegetable would work well with this dip, from colorful and sweet bell peppers to celery and carrot sticks, broccoli florets, cauliflower and more.
No time to bake fresh, pita wedges? No problem! Feel free to substitute store bought pita or bagel chips, melba toast, stone wheat crackers or whatever else you may have on hand. This dip is so delicious, you may just find yourself licking it from a spoon!
- 4 Pita Breads
- 2 tablespoons plus 1/3 cup Olive Oil
- 1 teaspoon dried Oregano
- 1 & 1/2 teaspoons Salt, plus more to taste
- 1 & 1/4 freshly ground Pepper, plus more to taste
- 1 (15 ounce) can Cannellini Beans, drained & rinsed
- 1/4 cup (loosely packed) fresh flat-leaf Parsley Leaves – *Tried & True Substitution: Cilantro (or use whatever other leafy herb you prefer)
- 2 tablespoons fresh Lemon Juice (from about 1/2 a lemon) – *Tried & True Substitution: Lime Juice
- 1 clove Garlic
Preheat oven to 400 degrees F for baking.
Assembly
While the original recipe calls for each pita half to be cut into 8 wedges, I cut my triangular-shaped wedges a bit smaller, creating perfect, one-dip sized pita bites. This eliminates the potential or need for double dipping.
Arrange pita wedges evenly over a large, ungreased baking sheet. Brush the wedges with 2 tablespoons of the olive oil, then sprinkle with the oregano and 1 teaspoon each of the salt and pepper.
Depending on the accuracy of your oven and the size of your wedges, bake for approximately 6-8 minutes. Remove baking sheet from oven, turn pita wedges over using tongs and bake until they are crisp and golden, about 6-8 minutes longer.
Meanwhile, in the bowl of a food processor, combine the beans, parsley (here I substituted cilantro,) lemon juice (I substituted lime juice as well,) garlic and remaining 1/2 teaspoon of salt and 1/4 teaspoon pepper.
Pulse on and off until the mixture is coarsely chopped. With the food processor running, gradually mix in the remaining 1/3 cup of olive oil until the mixture is creamy. Season the puree with more salt and pepper to taste, then transfer the puree to a small bowl and serve alongside fresh-baked pita wedges that are still warm or at room temperature.
Both the pita wedges and bean puree can be made up to 1 day in advance, storing wedges in an airtight container at room temperature and the puree (stored airtight) in the refrigerator.
Enjoy!
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Sandie, I like the texture of the dip…a nice creamyness. Aren’t canned beans so convenient?
Peter – Thanks and yes, canned beans are a blessing (especially when visitors drop by unannounced and you’re left scrambling for a treat to whip up fast!) Besides it’s incredible (or should I say InnCredible) flavor, I love this dip because it’s super easy to prepare and always tastes like you spent a great while longer on it. Let the guests think you’ve toiled for hours or soaked the beans overnight! They’ll be none the wiser for believing otherwise.
How lovely this is. I always need a quick appetizer to throw together. Thanks for the recipe!
I always have some cannellini beans on hand for dips like this. It’s definitely a case of the whole being more than the sum of its parts — so creamy that sometimes you’re not even sure that the base is beans. Great recipe — thanks.