White Bean-Tahini Puree with Toasted Pitas

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   For the toasted pita chips: Combine the cumin, za'atar, chile powder and granulated garlic in a small bowl.

3. 3

   Brush the pitas on both sides with the olive oil; cut each pita into 8 triangles.

4. 4

   Toss the pita wedges in the spice mixture until fully coated, then spread them out on a baking sheet.

5. 5

   Toast in the oven until golden brown and crispy, 14 to 16 minutes.

6. 6

   Let cool on a paper-towel-lined plate.

7. 7

   For the white bean-tahini puree: Lay the anchovies on a small baking sheet and place in the oven for 6 to 8 minutes.

8. 8

   In a large saute pan over medium-high heat, add the olive oil, garlic, cannellini beans and roasted anchovies.

9. 9

   Cook, stirring often, for 4 to 6 minutes; transfer to a food processor along with the tahini, chicken stock, salt, red pepper flakes, black pepper and lemon juice and zest.

10. 10

    Process until smooth and creamy.

11. 11

    Transfer the puree to a bowl and garnish with the chives.

12. 12

    Serve immediately with the toasted pita chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.