White Bean Dip with Tortillas

Ingredients:

Dip sauce

• 1 can (425 g) canned cannellini beans, rinsed
• 1 cup tightly packed fresh parsley leaves, coarsely chopped
• 1/4 cup extra-virgin olive oil
• 1 tbsp. freshly squeezed lemon juice
• 2 tsp Madras curry powder
• 1.5 tsp ground cumin
• 1 teaspoon coarse salt + more to taste
• 1/8 tsp cayenne pepper
• 1 clove garlic, peeled and halved
• Zest of half a large lemon
• Special equipment: food processor

Whole grain pita chips

• 4 whole grain pitas
• 2 tbsp. l. olive oil
• 0.5 tsp coarse salt
• 1/4 tsp freshly ground black pepper

Preparation:

1. In a food processor, combine the canned beans, parsley, olive oil, lemon juice, curry powder, cumin, salt, cayenne pepper, garlic, and lemon zest. Blend until smooth. Season with salt to taste. Transfer the sauce to a serving bowl and serve with whole-grain pita chips.
2. Whole grain pita chips.
   
   Preheat the oven to 350°F (175°C) and cut each pita into 8 slices. Place on a baking sheet and drizzle with olive oil. Season with salt and pepper and bake until crisp and golden, 12-15 minutes.