White Bean, Arugula, and Avocado Spread + Homemade Pita Chips

White Bean Avocado Spread
Here’s the thing about the weather changing: it’s nice to have cool days, to bundle up before heading outside, to treat yourself to something warm and soothing. But it’s great, still, every once in a while, to get a bite of something fresh and crisp. Sometimes I think it’s the Floridian in me that thinks this way, but then I remember that that person would probably prefer to find a down comforter somewhere and never leave until it’s warm again.

I’m sure I will get to that point as autumn turns to winter, and as Minnesota freezes over once more (here’s hoping it’s slightly less snowy this year!). And to counteract the cooling, creamy texture of this spread, I seasoned the pita chips I made with the warm, spicy flavors of chili powder and cayenne.

Serve with fresh veggies. Try it with tortilla chips. But really, you don’t even have to use this recipe for dipping! Spread it on sandwiches for added texture and flavor. Or do toast! This stuff would taste great spread on a rustic, crusty slice of bread with fresh basil and sliced cucumbers. Versatility is an underrated quality to possess, and I adore this recipe all the more for its endless possibilities.

White Bean, Arugula, and Avocado Spread + Homemade Pita Chips
Adapted from Food Network
HOMEMADE PITA CHIPS:
3 tbsp olive oil
1/2 tsp chili powder
pinch cayenne (or more, if you like heat!)
3 whole wheat pitas or flatbreads, sliced into 8 triangles each
desired amount of sea salt and black pepper

AVOCADO SPREAD:
Yields about 2 cups
One 15-ounce can cannellini beans, rinsed and drained
2 ripe Hass avocados, seeded, peeled and coarsely chopped
2-2 1/2 oz goat cheese
1/2 packed cup arugula
2 tbsp fresh chives, roughly chopped
Juice of half a lemon
2 cloves of garlic, smashed
1 teaspoon sea salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
2-4 tablespoons extra-virgin olive oil

PITA CHIPS: Preheat oven to 350 degrees Fahrenheit. Place pita slices on a baking sheet. Combine olive oil, chili powder, and cayenne, and drizzle over pita slices, tossing to coat, if necessary. Sprinkle sea salt and pepper over pita slices. Bake until crisp and golden, about 10-15 minutes.

AVOCADO SPREAD: In a food processor, combine white beans, avocados, goat cheese, arugula, chives, lemon juice, garlic, salt, and pepper. Pulse the ingredients to incorporate, while slowly pouring in the olive oil until the mixture is creamy. Season with additional salt and pepper to taste, if necessary. Serve with vegetables for dipping, pita chips, or baguette slices for spreading. To store, keep covered in an airtight container in the refrigerator.

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4 comments

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  1. Dan

    So I tried this recipe towards the end of its life cycle in the fridge. Just a little snacking before dinner that I would have easily given up for a little more time with this awesome spread. It would have been great on a nice whole wheat thick slice bread topped with some thinly sliced vegetables. Instead this sweet(avocado), salty(salt) and creamy (goat cheese or white bean) was doomed to die shortly after that meal. I guess there’s next time.

    Like

    • queensmithereen

      Yeah, I wish you had gotten to try it on the first/second day! Unfortunately, because of the avocado, it doesn’t last much longer than that. I’m glad you at least got to try some, though! This stuff was addictive!

      Like

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