Mashed White Beans with Rosemary Pita Chips

Posted by Alayne Gardner-Carimi on


Great as a side dish or quick appetizer. The freshness of the zest, lemon juice, parsley and garlic is a great compliment to the rosemary on the pita chips. Feel free to double or triple the recipe for a party!

Ingredients (serves 3) 
1 can cannellini beans (15 oz), drained and rinsed
¼ cup of fresh flat-leaf parsley
zest of one lemon
2 Tbsp fresh lemon juice
1 garlic clove
salt and pepper
⅓ cup vomFASS San Gimignano Extra Virgin Olive Oil

1 bag fresh pitas (8 count)
¼ cup vomFASS Rosemary Extra Virgin Olive Oil

Put first four ingredients in a food processor and stream in the vomFASS San Gimignano Extra Virgin Olive Oil until nice and creamy. Add salt and pepper to taste. So easy!
For the pita chips, buy a bag of fresh pitas.
Take each pita and cut them into long strips, you should get six to 8 strips per pita. 
Snip off the tips to square them off, and separate. 
After separation you should have around 16 individual chips per pita. 
Brush each strip with vomFASS Rosemary Extra Virgin Olive Oil on the rough (inner) side of the pita. 
Place on a baking sheet, sprinkle with kosher salt and bake in a 400°F oven for about 7-8 minutes, or until golden brown. 
Let them cool on a rack, then place them sealed container for storage.

When a Rose is not a may be Rosemary!

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