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White Bean and Poblano Spread with Pita Chips

Date Added: Apr 12, 2010 Middle Eastern Vegetarian
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Prep Time

8 mins

Cook Time

0 mins

Ready In

8 mins

Serving

6

*to adjust serving size click on "serving box".

Description

This hummus inspired spread with artichokes and roasted garlic is great on any crunchy treat.


Ingredients

  • 24  Ounce(s) Weight White Beans, cooked (canned or fresh)
  • 1
  • 1/2  Cup(s) Garlic, roasted
  • 2
  • 1/2  Cup(s) Artichoke Hearts, drained
  • 3
  • 6  Table Spoon(s) Roasted Poblano Chiles (no skin)
  • 4
  • 1  Table Spoon(s) Fresh Lemon Juice
  • 5
  • ¼  Tea Spoon(s) Kosher Salt
  • 6
  •  Tea Spoon(s) Black Pepper
  • 7
  • 1  Fluid ounce(s) Extra Virgin Olive Oil
  • 8
  •  To Taste Fresh Herbs, chopped (optional)
  • 9

Directions

    1. Blend all ingredients in a food processor until smooth
    2. Taste and adjust with salt and pepper or lemon juice
    3. Serve with pita chips
    4. Drizzle dip with some olive oil and fresh herbs if desired

    Pita Chips

    Ingredients

  • As Needed Pita Bread
  • As Needed 50% Olive Oil / 50% Butter, mixed together
  • To Taste Parmesan or Romano Cheese, grated
  • To Taste Black Pepper
  • Directions

    1. Preheat oven to 350 degrees
    2. Spread the olive oil and butter on the pitas
    3. Top with grated cheese and black pepper
    4. Toast in oven until golden brown

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