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 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.84/serving

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

Instructions

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

Instructions