Curried White Bean Dip
Servings: 4
Recipe courtesy Giada De Laurentiis. Serves 4 to 6.
Ingredients
- 1 can Cannellini beans, 15-ounce, drained and rinsed
- 1 cup Parsley, fresh flat-leaf leaves, packed, coarsely chopped
- 1/4 cup Olive oil, extra-virgin
- 1 tbsp Lemon juice, fresh
- 2 tsp Curry powder, Madras
- 1 1/2 tsp Ground cumin
- 1 tsp Kosher salt, plus extra for seasoning
- 1/8 tsp Cayenne pepper
- 1 clove Garlic, peeled and halved
- 1/2 Lemon zest, of 1/2 large lemon
- Whole Wheat Pita Chips, for serving
Directions
- Blend the beans, parsley, oil, lemon juice, curry powder, cumin, salt, cayenne, garlic and lemon zest in a food processor until smooth. Season with salt.
- Serve with Whole Wheat Pita Chips alongside.