Truffled White Bean Spread

One of my favorite cookbook authors of all time is Rozanne Gold. She has written a collection of really amazing cookbooks that require only 3 ingredients (not including salt, pepper and water). Over the years I’ve purchased every single book from her collection and even though they are not specifically vegetarian, many of the recipes are either vegetarian or can easily be modified.

I’ve taken one of my favorite party dip recipes from Rozanne and modified it slightly to put my own spin on the situation. I hope you’ll love it as much as I do!

White Bean Spread

1 16. oz. can white beans
1.5 Tbsp. white truffle oil
¼ c. heavy cream (I used the same amount of coconut cream)
3 whole pita pockets, sliced into 1/8 wedges and separated
2 Tbs. olive oil
Kosher salt
2 Tbsp. fresh parsley

Preheat oven to 350. Toss pita wedges in olive oil in a small bowl, then sprinkle with salt and spread out on a cookie sheet. Toast pita crisp until…well, crisp! Then let cool.

Drain the can of white beans, but reserve 1 Tbsp. of the juice. Put the beans in a food processor or blender. Process until smooth and add the reserved juice as you need it, or a bit of water. Add cream and 1 Tbsp. of the truffle oil. Continue processing then scrape into a bowl. Add salt to taste then swirl in remaining truffle oil and sprinkle with chopped parsley.

Serve this yummy dip like you would hummus. It’s also really yummy as a sandwich filler.