White Bean Hummus Pitas Recipes
WHITE BEAN HUMMUS PITAS
Stuff pita bread halves with veggies and homemade hummus made with white beans and fresh basil.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In food processor bowl, place all hummus ingredients except basil; process 1 to 2 minutes or until smooth. Add basil; pulse to mix.
- To assemble sandwiches, spoon about 2 tablespoons hummus into each pita bread half. Place spinach leaves, onion and tomato slices in each.
Nutrition Facts : Calories 330, Carbohydrate 56 g, Cholesterol 0 mg, Fat 1/2, Fiber 11 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 4 g, TransFat 0 g
WHITE BEAN DIP WITH PITA CHIPS
Provided by Giada De Laurentiis
Categories appetizer
Time 27m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
- Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
- Serve the pita toasts warm or at room temperature alongside the bean puree.
WHITE BEAN DIP WITH PITA CHIPS
Description taken from Giada De Laurentiis' Everyday Italian: "This dip is the Italian version of hummus, and in my opinion it's smoother and tastier. This is a staple antipasto with I'm entertaining. The pita chips aren't Italian, but they work really well with this dip." We really enjoy this recipe at our house, too.
Provided by AshK5246
Categories Beans
Time 26m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Cut each pita half into 8 wedges and arrange over a large baking sheet.
- Brush the pita wedges with 2 tbs of the oil, then sprinkle with the oregano and 1 tsp each of the salt and pepper.
- Bake for 8 minutes, then turn wedges over and bake until they are crisp and golden, about 8 minutes longer.
- Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and the remaining salt and pepper.
- Pulse on and off until the mixture is coarsley chopped.
- With the machine running (puree), stream in the remaining 1/3 C olive oil until the mixture is creamy.
- Season the dip with more salt and pepper to taste.
- Serve with warm or room temp pita crisps.
Nutrition Facts : Calories 319.7, Fat 17.4, SaturatedFat 2.5, Sodium 1007.6, Carbohydrate 33.6, Fiber 4.9, Sugar 2, Protein 7.5
PORTABELLA AND WHITE BEAN HUMMUS PITAS
Add any type of sprout to this pita, such as radish, sunflower, broccoli, corn, sweet pea or alfalfa. You can also sub the white bean hummus for traditional hummus, just swap the kidney bean for chickpeas and add 2 tbsp of tahini.
Provided by kelly in TO
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Hummus.
- In food processor, puree together beans, parsley, lemon juice, oil, cumin, chili powder, salt and pepper until smooth. Stir in garlic; set aside. (Makes 1 cup).
- Portobello pita.
- Place mushrooms, grill side down, on a rimmed baking sheet. Brush with oil; sprinkle with salt and pepper. Broil, turning once, until tender and browned, 4 minutes. Let cool slightly and slice.
- Broil pitas, turning once, until hot but still soft, about 1 minutes. Cut in half and open up to creae packets; spread 1/4 cup hummus inside each.
- Divide mushrooms, sprouts, cucumber and tomato among the pockets.
Nutrition Facts : Calories 494.2, Fat 14.8, SaturatedFat 2.1, Sodium 1002.7, Carbohydrate 73, Fiber 13.9, Sugar 7.8, Protein 21.6
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