Recipe: White Bean Dip with Pita Chips

from Giada De Laurentiis's Everyday Italian

Ingredients

• 1 (15-ounce) can cannellini beans, drained and rinsed


• 2 cloves garlic


• 2 tablespoons fresh lemon juice


• 1/3 cup olive oil, plus 4 tablespoons


• 1/4 cup (loosely packed) fresh Italian parsley leaves


• Salt


• Freshly ground black pepper


• 6 pitas
  
• 1 teaspoon dried oregano

Directions

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree.

Recipe: Edamame Hummus with Toasted Flatbread

Ingredients

12-16 oz. bag of frozen edamame in pods

1 Tbsp. lemon juice

1 minced garlic clove

1/4 cup water

1/4 cup chicken stock (or 1/4 cup water instead)

2 Tbsp. sesame oil

salt and pepper to taste

Directions

Cook a 12-16 oz. bag of frozen edamame in their pods as directed on the package, then rinse the pods to cool them. Shell the soybeans and remove transparent skins on the soybeans.

Puree the shelled and skinned edamame in a food processor with all other ingredients. Salt and pepper to taste. Use more liquid to thin the hummus to desired consistency.

Serve the edamame hummus in a large bowl as a dip with chips or toasted flatbread.