Greek Lemon and Herb White Bean Dip with Pita Chips

A bright and flavorful Mediterranean dip perfect as a starter. Creamy white beans are blended with lemon, garlic, and fresh herbs, served with toasted pita chips for a healthy and satisfying appetizer.

Prep Time

15 minutes

Total Time

30 minutes

Calories

425

Level

Easy

Yields

4 servings

Cost

£0.84

Season:

☀️ Summer

Meal Type:

Breakfast•Dinner•Dessert•Appetiser

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

115-ounce canCanned White Beans (Cannellini or Great Northern)(Drained and rinsed)

£0.70

1mediumLemon(Zest and juice)

£0.50

2clovesGarlic(Minced)

£0.10

0.3cupFresh Parsley(Chopped)

£0.35

2tablespoonsFresh Dill(Chopped)

£0.40

3tablespoonsOlive Oil(Extra virgin, plus more for drizzling)

£0.25

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

4smallPita Bread(Or 2 large, cut into wedges)

£1.00

0.3teaspoonPaprika(For garnish)

£0.03

Total Cost

£3.36

£0.84 per serving

The Method

1
Preheat oven to 375°F (190°C).
2
Cut pita bread into wedges. Brush lightly with olive oil and sprinkle with salt. Arrange on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Set aside to cool.
3
In a food processor, combine the drained and rinsed white beans, lemon zest, lemon juice, minced garlic, chopped parsley, chopped dill, olive oil, salt, and pepper.
4
Process until smooth and creamy. Add a tablespoon of water at a time if needed to achieve the desired consistency.
5
Taste and adjust seasonings as needed.
6
Transfer the white bean dip to a serving bowl. Drizzle with a little extra olive oil and sprinkle with paprika.
7
Serve immediately with the toasted pita chips.

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My Notes

Nutrition Information

Nutrition per serving (210g)

425 kcal / 1778 kJ

Carbs

52g

20% of RDA

Fat

19g

27% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

13 g

43% of RDA

Sugar

3 g

3% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a smoother dip, you can remove the skins from the white beans before blending.

If you don't have fresh dill, you can use 1 teaspoon of dried dill, but fresh is preferred.

The dip can be made ahead of time and stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

Add a pinch of red pepper flakes for a touch of heat.

Cooking Equipment

Oven

Food Processor

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Mediterranean Baked Chicken with Roasted Vegetables

A flavorful and healthy Mediterranean dinner featuring juicy baked chicken with colorful roasted vegetables. Perfect for a weeknight meal.

60 minutes

4 servings

Easy

"Pairs perfectly with this starter"

Dessert

Honey-Drizzled Baked Figs with Walnuts and Greek Yogurt

A simple and elegant Mediterranean dessert featuring baked figs, crunchy walnuts, and creamy Greek yogurt drizzled with honey.

30 minutes

4 servings

Easy

"The baked figs offer a subtly sweet and naturally healthy dessert that aligns with the Mediterranean cuisine. The warm figs, crunchy walnuts, and tangy Greek yogurt create a balanced flavor profile that cleanses the palate after the savory main course, all while maintaining a light and satisfying finish."

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Chef's Tips

For a smoother dip, you can remove the skins from the white beans before blending.

If you don't have fresh dill, you can use 1 teaspoon of dried dill, but fresh is preferred.

The dip can be made ahead of time and stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

Add a pinch of red pepper flakes for a touch of heat.

Greek Lemon and Herb White Bean Dip with Pita Chips

Ingredients

The Method