Lemony White Bean Skordalia with Grill-Toasted Pita


  • 6 6-inch-diameter pita bread rounds, cut into wedges
  • 3 tablespoons finely chopped fresh mint
  • ¼ cup finely chopped fresh parsley
  • ¼ cup olive oil (preferably extra-virgin)
  • ¼ cup tahini (sesame seed paste)
  • 1/3 cup fresh lemon juice
  • 1 tablespoon chopped garlic
  • + 1 more ingredients
    • 1 cup (about 6 ½ ounces) dried Great Northern beans

1. Place beans in heavy medium saucepan. Add enough water to cover by 2 inches. Let stand at room temperature overnight. 2. Drain beans. Return to saucepan. Add enough cold water to cover beans by 2 inches. Bring to boil. Reduce heat to medium. Cover partially and simmer until beans are very ten...

View full recipe at SpringPad


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