Ingredients Jump to Instructions ↓

  1. 4 pita rounds (7-8") sliced into 8 triangles, each triangle separated into 5 tablespoons olive oil

  2. cayenne pepper

  3. Kosher salt

  4. fresh ground pepper

  5. 1 can 15 1/2 oz cannellini bean s, rinsed

  6. 1 can 14 1/2 oz artichoke hearts, rinsed

  7. 1 small garlic clove, chopped

  8. 2 tablespoons fresh lemon juice

  9. 3 tablespoons Parmigiano Reggiano, grated

  10. 1 teaspoon fresh rosemary , chopped

Instructions Jump to Ingredients ↑

  1. Adjust oven rack to the upper-middle position and heat the broiler to high. Toss the pita pieces with 3 tablespoons of oil, a pinch of cayenne and a generous amount of salt & pepper. Lay the pieces flat on two baking sheets. When the broiler is hot, put the pita pieces in the oven. After 2 minutes, flip them with tongs. Broil until crisp and browned, another 2 minutes. Cool Blend beans, artichokes hearts, garlic & lemon juice in a food processor to a smooth paste. With the processor running, add the remaining 2 tablespoons of oil. If needed, add 1 -2 tablespoons water to get a smooth consistency. Blend in the cheese & rosemary; season with salt & pepper. Transfer to a medium bowl, sprinkle with 2 generous pinches of cayenne and drizzle with oil.

  2. Serve with the pita chips.


Send feedback