Roasted Red Pepper and White Bean Dip with Pita Chips

Ingredients

• 2 large Red Bell Peppers
• about 425 g Canned White Beans
• 2 cloves Garlic
• 2 tbsp Lemon Juice
• 2 tbsp Tahini
• 3 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 4 pieces Pita Bread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Roast the red bell peppers until the skin is blackened, about 25 minutes. Place in a bowl and cover with plastic wrap for 10 minutes to steam.
3. 3Peel the skin off the peppers, remove seeds, and roughly chop.
4. 4In a food processor, combine the roasted red peppers, white beans, garlic, lemon juice, tahini, olive oil, salt, and pepper. Blend until smooth.
5. 5Cut the pita bread into triangles. Brush with olive oil and sprinkle with salt.
6. 6Bake the pita chips for 5-7 minutes, or until crispy.
7. 7Serve the dip with the pita chips.

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