Bean and garlic dip with toasted pita bread

Name: Bean and garlic dip with toasted pita bread
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 410.00 g butter beans; 410.00 g chickpeas; 2.00 garlic cloves; 65.00 ml fresh parsley chopped; 80.00 ml fresh chillies 573; 30.00 ml yoghurt; 1.00 lemon juice; 0.00 salt and freshly ground black pepper to taste

6 servings

Rate this recipe

Pulses

By Food24 November 03 2009

Print Recipe

Bean and garlic dip with toasted pita bread

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (8)

410.00 g	butter beans
410.00 g	chickpeas
2.00	garlic — cloves
65.00 ml	fresh parsley — chopped
80.00 ml	fresh chillies — 573
30.00 ml	yoghurt
1.00	lemon juice
0.00	salt and freshly ground black pepper — to taste

Tap for ingredients

Method:

Place beans, garlic, parsley and half the oil in a food processor and purée until smooth.
If you’ve got one of those hand-held gadgets, that will do fine. If you’re low on gadgets, use a potato masher.
If the mixture gets too thick to purée, add oil a little at a time to loosen the mixture.
Add remaining ingredients and purée until smooth. (If opting for the masher route, go for the chunky bean dip option!)
Adjust seasoning to taste and serve with toasted pita wedges.