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Appetizers


Toasted Pita Chips:
2 teaspoons ground cumin
2 teaspoons za'atar
1 teaspoon chile powder
1 teaspoon granulated garlic
4 pitas
2 tablespoons extra-virgin olive oil

White Bean-Tahini Puree:
8 white anchovy fillets, drained
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup tahini paste
1/4 cup chicken stock
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
3 to 4 turns fresh ground black pepper
1 lemon, zested and juiced
1/4 cup minced fresh chives

For the toasted pita chips: Combine the cumin, za'atar, chile powder and granulated garlic in a small bowl. Brush the pitas on both sides with the olive oil; cut each pita into 8 triangles. Toss the pita wedges in the spice mixture until fully coated, then spread them out on a baking sheet. Toast in the oven until golden brown and crispy, 14 to 16 minutes. Let cool on a paper-towel-lined plate.

For the white bean-tahini puree: Lay the anchovies on a small baking sheet and place in the oven for 6 to 8 minutes.

In a large saute pan over medium-high heat, add the olive oil, garlic, cannellini beans and roasted anchovies. Cook, stirring often, for 4 to 6 minutes; transfer to a food processor along with the tahini, chicken stock, salt, red pepper flakes, black pepper and lemon juice and zest. Process until smooth and creamy. Transfer the puree to a bowl and garnish with the chives. Serve immediately with the toasted pita chips.

Unrated