WHAT YOU’LL NEED:
6 (6-inch) pita breads, split and cut into 8 wedges each
Nonstick cooking spray
2 teaspoons paprika
2 (15-ounce) cans white beans, drained and rinsed
2 cloves garlic, coarsely chopped
1 cup tightly packed fresh parsley leaves
¼ cup lemon juice
¼ cup olive oil
2 tablespoons water
2 red, yellow, and/or orange bell peppers, stemmed, seeded and cut into ¼-inch-thick strips
1. Preheat oven to 350 degrees. Spread pita wedges on baking sheets in single layer and spray with nonstick cooking spray. Sprinkle with paprika and salt and bake until crisp and golden, about 15 minutes. Cool completely on baking sheets and store in an airtight container at room temperature for up to 3 days.
2. Place beans, garlic, parsley, lemon juice, oil and water in work bowl of a food processor and process until smooth, scraping down the sides of the bowl once or twice, as necessary. Scrape the mixture into a small bowl and season with salt. Refrigerate until ready to serve, up to 1 day.
3. Let bean dip come to room temperature and serve with pita chips and sliced peppers. Makes 2 cups bean dip.” data-id=”14371851″ data-link=”https://cdn.newsday.com” class=”wp-image-1.4371851″/>