Lemony White Bean Skordalia with Grill-Toasted Pita |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Potatoes are the typical main ingredient in this classic garlicky Greek spread. The use of white beans in their place-plus the addition of tahini along with lots of fresh mint and parsley-transforms the easy appetizer into a whole new treat. Ingredients:
1 cup (about 6 1/2 ounces) dried great northern beans |
1 tablespoon chopped garlic |
1/3 cup fresh lemon juice |
1/4 cup tahini (sesame seed paste) |
1/4 cup olive oil (preferably extra-virgin) |
1/4 cup finely chopped fresh parsley |
3 tablespoons finely chopped fresh mint |
6 6-inch-diameter pita bread rounds, cut into wedges |
Directions:
1. Place beans in heavy medium saucepan. Add enough water to cover by 2 inches. Let stand at room temperature overnight.
2. Drain beans. Return to saucepan. Add enough cold water to cover beans by 2 inches. Bring to boil. Reduce heat to medium. Cover partially and simmer until beans are very tender, stirring occasionally, about 1 hour 10 minutes. Drain beans, reserving 1/4 cup cooking liquid.
3. Place beans, 2 tablespoons reserved cooking liquid and garlic in processor. Process until beans are coarsely chopped. Add lemon juice, tahini and oil. Process until smooth, scraping down sides of bowl occasionally and thinning with more cooking liquid by teaspoonfuls if necessary. Season with salt and pepper. Transfer to small bowl. Stir in parsley and mint. (Can be made 1 day ahead. Cover; chill.)
4. Prepare barbecue (medium-high heat). Grill pita wedges until beginning to brown, about 1 minute per side. Transfer pita to basket and serve with skordalia.
|
|