Ingredients

• One 15-ounce can cannellini beans, drained and rinsed
• 1 packed cup fresh flat-leaf parsley leaves, coarsely chopped
• 1/4 cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons Madras curry powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/8 teaspoon cayenne pepper
• 1 clove garlic, peeled and halved
• Zest of 1/2 large lemon
• Whole Wheat Pita Chips, recipe follows
• 4 whole wheat pita breads
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

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Instructions

1. Special equipment: food processor
2. In a food processor, combine the beans, parsley, olive oil, lemon juice, curry powder, cumin, salt, cayenne pepper, garlic and lemon zest. Blend until smooth. Season with salt. Pour the dip into a serving bowl and serve with Whole Wheat Pita Chips alongside.
3. Preheat the oven to 350 degrees F. Cut each pita bread into 8 wedges. Arrange on a baking sheet and drizzle with the olive oil. Sprinkle with the salt and pepper and bake until crisp and golden, 12 to 15 minutes.