21 Day Fix Bean Dip

• Vegetarian

• Produce

  • 1 15 oz. can Cannellini beans
  • 3 cloves Garlic, fresh
  • 2 Sage, large fresh leaves

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 dash Cayenne pepper
  • 2 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 1/3 cup Olive oil, regular extra virgin
  • 1 tbsp Olive oil, High-quality extra-virgin

• Bread & Baked Goods

  • 6 Pitas

Found on carrieelle.com

Description

Ingredients

• 6 pitas
• 3 T. olive oil
• salt and pepper, to taste
• 1 15 oz. can cannellini beans, drained and rinsed
• 3 cloves fresh garlic, peeled
• 2 T. fresh lemon juice
• 2 - 3 large fresh sage leaves, chopped
• 1/3 c. regular extra virgin olive oil
• salt and pepper, to taste
• 1 T. high-quality extra virgin olive oil
• dash cayenne pepper

Directions

• Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Cut each pita into 8 equal-sized wedges. Lightly brush pita wedges with olive oil on both sides and place on lined baking sheet. Season pita with salt and pepper before placing in oven. Bake for 5-6 minutes before turning each wedge to toast the opposite side. Return to oven and continue baking for another 5 or 6 minutes, or until pita wedges are golden brown. Remove from oven and set aside. Add cannellini beans, fresh garlic, lemon juice, sage leaves, and olive oil to the bowl of a food processor or blender and blend until smooth. Pour bean mixture into a serving bowl and season with salt and pepper to taste. Right before serving, add a dash of cayenne pepper and a drizzle of some high-quality extra virgin olive oil. Serve with seasoned pita chips or vegetable crudités.