Dr. Padma Garvey

The plant-based Doctor Mom 

Tuscan Bean Dip

Food shows us history.  If you look at this recipe you will see the influence of the Middle East in Europe because of the spice trade.  Food has been one of the most important modes for cultural exchange.  This is a great recipe for afterschool snacks for the kids, for your next party, or to take for lunch.

Roast ½ cup of pine nuts and when cool, grind and set aside.

Rinse thoroughly one can of white cannellini beans and place in your blender.  Add three cloves of crushed garlic, ½ teaspoon of salt, 1/4 tsp of black pepper,, and the juice of ½ a lemon.  Grind thoroughly.  Add the pine nuts and mix well.  Add 1/3 cup of fresh, chopped Italian parsley.  Adjust salt and pepper to taste at the end.

Take whole wheat pita bread and spray lightly with olive oil on both sides.  Sprinkle one side with dried oregano and bake in the oven at 400 degrees for about 10-20 minutes.  Ovens vary so watch closely.  The pita bread will brown slightly.  Remove from oven and cut into quarters.  Serve with the dip.