Reviews        Add Rating & Review       

Back to Chunky Bean Dip All Reviews for Chunky Bean Dip - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Chunky Bean Dip Credit: Lisa Hubbard Recipe Summary Servings: 8

Ingredients Ingredient Checklist One 15 1/2-ounce can chickpeas, rinsed and drained One 15-ounce can cannellini beans, rinsed and drained 2 cloves garlic, roughly chopped One 8-ounce container plain fat-free yogurt 1 tomato, seeded and cut into 1/4-inch dice 1 teaspoon ground cumin 1 1/2 teaspoons salt 1/2 teaspoon freshly ground pepper Juice of 1 lemon 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh flat-leaf parsley 8 rounds 6-inch pita bread Cooking spray

Gallery Chunky Bean Dip Credit: Lisa Hubbard

Recipe Summary Servings: 8

Chunky Bean Dip      Credit: Lisa Hubbard  

Chunky Bean Dip

Credit: Lisa Hubbard

Chunky Bean Dip

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • One 15 1/2-ounce can chickpeas, rinsed and drained One 15-ounce can cannellini beans, rinsed and drained 2 cloves garlic, roughly chopped One 8-ounce container plain fat-free yogurt 1 tomato, seeded and cut into 1/4-inch dice 1 teaspoon ground cumin 1 1/2 teaspoons salt 1/2 teaspoon freshly ground pepper Juice of 1 lemon 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh flat-leaf parsley 8 rounds 6-inch pita bread Cooking spray

Directions

Place half the chickpeas and half the cannelloni beans in the bowl of a food processor along with garlic and yogurt. Puree until smooth. Add remaining beans, and pulse until coarsely chopped.

Set aside 2 tablespoons tomato for garnish. Transfer mixture to a bowl; stir in remaining tomato, cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, and lemon juice. Set aside.

Heat a grill or grill pan over medium-high heat. In a small bowl, combine remaining teaspoon salt, 1/4 teaspoon pepper, thyme, and parsley. Spray both sides of pitas with cooking spray, and place on grill. When bottoms are browned, about 30 seconds, flip pitas, and sprinkle one of the cooked sides with herb mixture. Cook until both sides are browned. Cut pitas into wedges; serve warm with reserved bean dip. Garnish with reserved chopped tomato.

Reviews

 Add Rating & Review     

Reviews

Add Rating & Review    

Add Rating & Review

All Reviews for Chunky Bean Dip

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chunky Bean Dip

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest