Chunky Three Bean Dip with Pita Shards
Ever had an impromptu gathering? Inviting people to stay for dinner seems like a grand idea after a few glasses of wine. As you traipse merrily into what passes for a kitchen at you price point and browse through what could be considered a pantry in the broad sense of the word, it still seems like an ok idea. It isn’t until you open the fridge and you eyes settle on its only contents: a shrivelled bunch of buk choy and half a tub of greek yogurt that you realise there isn’t anything in your house that a normal person would consider dinner. And that’s when you panic. Or have another glass of wine.
It’s in these situations that a well-stocked pantry, although seemingly bereft of food can save the day. Tins of chick peas, oils, spices and some ancient pita bread from the freezer can come together so that you have something resembling those wanky chucky dips and pita chips that cost about $5 a pop in the supermarket.
But the truth is, at impromptu gatherings no one cares what they eat. When people weren’t expecting a meal, anything you give them is a bonus. This recipe has saved me many a time in such situations. It’s a great snack to crunch on while you peruse the takeaway pizza menu and open that next bottle of vino…
2-3 pita bread
Za’atar (use dried oregano if you can’t find za’atar)
Turn on the oven to a reasonable temperature. Spray or brush one side of each pita with oil, sprinkle liberally with salt and za’atar and place, topping side up in the oven. Bake about 5 minutes. When dried but not too brown, turn over, spray/brush and sprinkle again and cook the other side.
Repeat with all pitas. When they are cool, smash them into shards. Store in an airtight container, not that you’ll have any leftovers.
Chunky Three Bean Dip
In a food processor, place:
About ½-1 cup salted cashews (or add some salt if they’re raw). Most nuts will work.
2 cloves of garlic, roughly chopped
A small handful of parsley (optional)
Blend until cashews are fine but still have texture.
1 can 3 bean mix (drained) – you can really use any can of beans you like
The juice of half a lemon
About a teaspoon of ground sumac
A slosh of extra virgin olive oil
Blend until thick and creamy.
At this point, taste the mixture. It’s probably too garlicky. I would add, while the processor is running:
2 spoonfulls of greek yogurt or sour cream if you don’t have any.
More olive oil
A dash of balsamic vinegar
A pinch of sugar or a teaspoon
Blend for a bit. Just make sure the mix stays thick, almost stiff and all will be dandy.
7 Responses to Chunky Three Bean Dip with Pita Shards
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im fasting now.. that looks awesome.. so pro! healthy snack too!
Dolly recently posted…Temasek – Parramatta
I thought it was olive dip, but the recipe sounds way more exciting than that!
Gaby recently posted…Review- Moo Gourmet Burgers
@ Dolly – It’s pretty healthy. Very protein rich.
@ Gaby – Thanks! It makes a huge amount too. Maybe like…4 cups? 6?
All the best recipes start with opening a can of beans/chickpeas and emptying them into a food processor. Lemon & sumac are my favourite Hummus add ins too!
Natalie recently posted…Middle Eastern Quinoa Tabbouleh Salad
This sounds so tasty!
Maria @ Scandifoodie recently posted…Jerusalem artichokes with rosemary- lemon and pecans
I agree with Natalie. Nothing bad can come from processing beans!
Making this tonight for the mountains gig – Steve insisted! You made quite an impression with this stuff. Wish me luck! If its as half as good as yours is i’ll be happy.