Lunch can be kind of a challenging meal.
The quick options are not usually the best or healthiest.
We eat our fare share of pasta salad and peanut butter sandwiches but no one ever complains about a sampler plate.
A sampler plate for us includes, cheese (cottage or cheddar), crackers or pita chips, fruit and veg slices and sometimes pieces of meat and a pickle.
For my sampler plate, I enjoy a dip for the vegetables and pita chips.
Today I made a really fast and easy navy bean dip because (much to my dismay) I had run out of chickpeas.
So many times I have found that it is when my pantry is dwindling and bare, I get the most daring* and make the most happy discoveries.
(*Yes, I guess changing up my usual hummus for a white bean dip is pretty daring for me.)
But now I really love white bean dip...who knows what I'm capable now that I'm willing to take these kinds of risks...
White Bean Dip with Pita Chips
1 19oz can navy or white kidney beans, drained and rinsed
2-3 Tbsp lemon juice
4 Tbsp Extra Virgin Olive Oil
1 Tbsp parsley flakes (or a handful of chopped fresh)
2-3 garlic cloves
salt and pepper
4 whole wheat pitas (I used greek)
1 tsp dried oregano
salt and pepper
Set oven to 400.
Puree beans, lemon juice, oil, parsley, and garlic in a blender or food processor.
Taste and season to your liking.
Chop each pita into 8 wedges, toss with a couple tablespoons of oil.
Place in a layer on a baking sheet and sprinkle with salt, pepper and oregano.
Bake for 8-10 mins.
Serve pitas warm with the dip.
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