Rosemary White Bean Hummus Dip (with Rosemary Garlic Pita Chips)
This recipe for Rosemary White Bean Hummus (with Rosemary Garlic Pita Chips) is a healthy white bean dip that makes a tasty snack or appetizer. This easy hummus is made in minutes and is a great potluck party dip for entertaining!
Servings: 10 people
Calories: 142kcal
Ingredients
ROSEMARY WHITE BEAN HUMMUS DIP
- 1 15 oz can white kidney beans
- 1 tbsp rosemary dried
- 2 tbsp olive oil
- 1 lemon juiced
- 1 tsp garlic minced (or more if you really like garlic)
- 4-5 tbsp water
- salt and pepper as desired
ROSEMARY GARLIC PITA CHIPS
- 2-3 Pita bread rounds
- 1/2 cup butter melted
- rosemary as desired
- garlic powder/salt see note below
Instructions
ROSEMARY WHITE BEAN HUMMUS DIP
- Place all ingredients into a blender, magic bullet, or food processor, EXCEPT onlystart with 3 – 4 tbsp. of water.
- Mix it up to a puree type of texture. Add more water by ½ tbsps., in case itgets too thick. Continue to puree until you’ve reached the texture of yourliking.
- Taste for seasoning, adjust. Cover and let the ingredients mingle for at least 1 hour before serving.
ROSEMARY GARLIC PITA CHIPS
- Preheat oven to 350
- Cut the pita rounds in half and then each half into triangles. Separate the two layers of pita and lay out on parchment paper lined baking sheet.
- In a small bowl, combine the melted butter, rosemary and garlic powder/salt. Brush the butter mixture onto the pita chips.
- Bake in a single layer for approximately 8 – 10 minutes. Flip and bake on the other side until the chips are crispy. Enjoy!
Notes
PITA CHIPS NOTE: If you use garlic salt, do not add extra salt. If you use garlic powder, then season further with salt.
Nutrition
Serving: 10people | Calories: 142kcal | Carbohydrates: 8g | Protein: 1g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 142mg | Fiber: 1g | Sugar: 1g