This dip has been a favorite of mine going back several years. Serve with the toasted pita wedges as in the recipe, or with purchased pita chips. Also included in this post is a recipe for delicious, crusty gluten-free pita bread.
WHITE BEAN AND ARTICHOKE DIP
Start to finish: 20 minutes
Servings: 6 to 8
1 can (15 1/2 ounces) cannellini beans, drained and rinsed
1 can (14 1/2 ounces) artichoke hearts, drained and rinsed
1 small clove garlic, chopped
2 tablespoons fresh lemon juice
2 tablespoons olive oil
3 tablespoons grated Parmesan cheese
1/2 teaspoon dried or 1 teaspoon fresh rosemary
Salt and pepper
Cayenne or paprika
For pita wedges: Preheat broiler to high. Brush pitas with a thin coating of olive oil on both sides. Cut into wedges and separate tops and bottoms. Place wedges in a single layer on two baking sheets. Place under broiler until lightly browned, about 2 minutes. Flip wedges and broil another minute or two until browned.
Process beans, artichokes, garlic, and lemon juice until smooth. Add 2 tablespoons olive oil. Blend in rosemary, crushed in your palm, and Parmesan. Add salt and pepper to taste. Place in a serving bowl and garnish with cayenne or paprika and a drizzle of olive oil. Serve with the pita wedges.
(Recipe adapted from the June 3, 2002, issue of “Fine Cooking.”)
GLUTEN-FREE PITA BREAD
Start to finish: 4 hours (active time: 30 minutes)
Yield: 10 to 12 rounds
2 1/4 tablespoons (1 packet) active dry yeast
1/2 cup warm water
1 teaspoon sugar
2 cups gluten-free flour blend with xanthan gum (such as Namaste)
1 cup brown rice flour
1 1/2 teaspoons salt
1/3 cup lukewarm water
Place yeast and sugar in warm water and let stand 5 to 10 minutes until foamy. In a large mixing or stand mixer bowl, combine flours and salt. Add yeast mixture and egg and mix well at medium speed. Slowly add the 1/3 cup lukewarm water and mix on medium speed for 2 minutes.
Coat a large bowl with oil and place dough in bowl. Dough will be sticky—handle with a wet spatula or wet hands. Turn dough to coat with oil, and cover bowl with a towel or plastic wrap. Let rise in a warm place for about 2 hours. Can be refrigerated overnight.
Preheat oven to 500°F. Place oven rack in lowest position and place baking sheet or pizza stone on rack to preheat. Divide dough into 10 pieces, place on floured waxed paper, and with rolling pin, roll into thin rounds about 6 inches across. Dust dough generously with brown rice flour as necessary to keep from sticking. Use a spatula to remove rounds from the rolling surface.
Place rounds on preheated baking sheet or stone and bake 4 minutes. Flip and bake an additional 2 minutes. Remove rounds to cooling rack and gently push down puff with spatula. Bake remaining rounds in batches. Serve immediately or store in plastic bag in freezer.
(Recipe adapted from April/May 2008 issue of “Living Without.”)