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Pita chips with garlicky white bean dip

Garlicky White Bean Dip With Garlic Pita Chips

Course Appetizer
Cuisine American
Keyword easy, vegan, vegetarian
Prep Time 45 minutes
garlic and pita baking time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 239kcal


Seasoned Pita Chips

  • 6 pitas
  • 3 tbsp extra virgin olive oil
  • pinch Kosher, Himalayan, or sea salt to taste
  • 4-6 cloves roasted garlic and snippets of sage leaves

Vegetable Crudites

  • 2 medium carrots washed, peeled, and chopped into julienne sticks
  • 1 celery stick washed and chopped into julienne sticks
  • 1/2 c cauliflower washed and cut into florets
  • 1/2 c broccoli washed and cut into florets

Garlicky White Bean Dip

  • 1 15 oz can cannellini beans drained and rinsed
  • 1 large bulb garlic previously baked
  • 3 - 4 tbsp lemon juice
  • 1 lemon zested
  • 2 - 3 large sage leaves fresh if possible
  • Kosher, Himalayan, or sea salt to taste


  • cayenne pepper
  • 1 - 3 sage leaves
  • 2 tbsp extra-virgin olive oil


  • Rinse cannellini beans and allow to drain.
  • In a medium-sized bowl add beans, finely sliced sage leaves, lemon juice, lemon zest, roasted garlic, salt, and extra-virgin olive oil.
  • Blend until smooth and creamy. 
    Taste and adjust with extra salt, lemon zest or sage if needed. 


This dish is just as delicious the next day, so keep the leftovers!


Calories: 239kcal | Carbohydrates: 36g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 321mg | Potassium: 220mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3445IU | Vitamin C: 24.1mg | Calcium: 66mg | Iron: 1.1mg