Gluten-Free Za’atar Pita & White Bean Dip


For Pita:
4 Whole MyBread Pitas
¼-½ Cup Olive Oil
½ Cup Za’atar Spice Mix (Middle Eastern spice found at grocery store)
1 Tablespoon Salt

For Dip:
2 Cup drained White Beans (cannellini, giant white, or white butter beans)
1Tablespoon Tahini
¼ Cup Cider Vinegar
2-3 Cloves Garlic
½ Cup Olive Oil
1 Tablespoon Salt
½Tablespoon Black Pepper
Juice of 1 Lemon


Cut each MyBread pita into 6 even wedges, toss in olive oil, and then sprinkle with salt and Za’atar spices. Place wedges onto a parchment lined baking try and toast in a preheated 425 degree F convection oven for 10-12 min or until golden brown.

In a blender, combine all the Dip ingredients except for the olive oil. Once the initial ingredients are smooth and well blended, slowly pour in the olive oil to create a smooth and creamy texture.

Serve the white bean dip, chilled in a bowl with freshly toasted pita wedges. Garnish the dip with olive oil, Za’atar, and/or fresh herbs.

Serves 8-10

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