White Bean-Tahini Dip with Toasted Pitas

Note: I was sent a Labell Board to write this post. Opinions are mine alone.

Cutting boards are a staple of any kitchen. They (of course) are used to cut, chop, mince, and dice vegetables, fruits, and protein for meals, but I love to also use them for presentation. There are some cutting boards, like this one from Planches Labell, that need to be shown off!

Labell boards are made from premium Canadian recovered/recycled hardwoods and are produced with the highest production standards. With the new abilities in wood manufacturing Planches Labell has the capacity to take this raw material, otherwise disposed of, and turn it into culinary works of art. Offerings include Rustic Tree-Cut Serving Platters, Paddle Boards, Utility Boards and Butcher Blocks.

To show off this beauty, I decided to make a White Bean-Tahini Dip inspired by a recipe I found on Food Network. This dip is very similar to hummus but uses cannellini beans instead of chickpeas. The added spices of cumin, za’atar, chile powder and garlic powder really amp up the flavor! (Za’atar, specifically the blend I used, is a combination of sumac, thyme, sesame, and salt.)

Ingredients:

Toasted Pita Chips:

• 2 teaspoons ground cumin
• 2 teaspoons za’atar
• 1 teaspoon chile powder
• 1 teaspoon garlic powder
• 4 pitas
• 2 tablespoons olive oil

White-Bean Tahini Dip:

• 1 (15 oz) can cannellini beans, drained with liquid reserved
• 1/2 cup tahini paste
• 1/2 teaspoon anchovy paste
• 2 cloves garlic
• 1 teaspoon salt
• 1 teaspoon of reserved spices
• 1/4 teaspoon ground pepper
• 1 lemon, zested and juiced
• 1/4 cup olive oil
• minced chives, for garnish

Other:

• Baby carrots
• Broccoli florets
• Cut celery
• Grape Tomatoes

To make the pita chips, preheat your oven to 400 degrees F.

Combine the cumin, za’atar, chile powder and garlic powder in a small bowl.

Cut each pita into 8 triangles. Brush the pitas on both sides with the olive oil and add to a cookie sheet.

Sprinkle with the spice mixture, reserving a little more than a teaspoon of the mixture for the dip.

Add to the preheated oven and toast until golden brown and crispy, about 14 to 16 minutes. Let cool completely.

While the chips bake, add the cannellini beans, tahini paste, anchovy paste, garlic cloves, salt, 1 teaspoon of the reserved spices, ground pepper, the juice and zest of one lemon, and the olive oil to a food processor.

Process until smooth and creamy. If it seems too thick, add some of the reserved liquid from the cannellini beans and process again until smooth (I used about 2 tablespoons).

Transfer to a bowl and garnish with a bit more olive oil, minced chives and a sprinkle of the spices.

Serve with pita chips and fresh veggies.

Cannellini beans have a very muted flavor, so they work great as a vehicle to try out of more intense spices.

This dip is creamy, citrusy, and super flavorful. The spices give it a nice warmth without overpowering the dip.

And look at that board! Isn’t it gorgeous? Check out all of Labell Board’s offering on their website!