Guy Fieri's White Bean-Tahini Puree with Toasted Pitas | Guy's Big Bite | Food Network

Guy combines anchovies, cannellini beans and tahini paste to make a flavorful, creamy spread for his toasted pita chips!
Subscribe to #discoveryplus​ to stream more of #GuysBigBite​: http://discoverypl.us/2NeKVgd​.
Get the recipe ▶ https://foodtv.com/3vRduDd
Subscribe to Food Network ▶ http://foodtv.com/YouTube

We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

White Bean-Tahini Puree with Toasted Pitas
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 40 min
Active: 30 min
Yield: 4 to 6 servings

Ingredients

Toasted Pita Chips:

2 teaspoons ground cumin
2 teaspoons za'atar
1 teaspoon chile powder
1 teaspoon granulated garlic
4 pitas
2 tablespoons extra-virgin olive oil

White Bean-Tahini Puree:

8 white anchovy fillets, drained
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup tahini paste
1/4 cup chicken stock
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
3 to 4 turns fresh ground black pepper
1 lemon, zested and juiced
1/4 cup minced fresh chives

Directions

Preheat the oven to 400 degrees F.

For the toasted pita chips: Combine the cumin, za'atar, chile powder and granulated garlic in a small bowl. Brush the pitas on both sides with the olive oil; cut each pita into 8 triangles. Toss the pita wedges in the spice mixture until fully coated, then spread them out on a baking sheet. Toast in the oven until golden brown and crispy, 14 to 16 minutes. Let cool on a paper-towel-lined plate.

For the white bean-tahini puree: Lay the anchovies on a small baking sheet and place in the oven for 6 to 8 minutes.

In a large saute pan over medium-high heat, add the olive oil, garlic, cannellini beans and roasted anchovies. Cook, stirring often, for 4 to 6 minutes; transfer to a food processor along with the tahini, chicken stock, salt, red pepper flakes, black pepper and lemon juice and zest. Process until smooth and creamy. Transfer the puree to a bowl and garnish with the chives. Serve immediately with the toasted pita chips.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#GuyFieri #GuysBigBite #FoodNetwork #WhiteBeanTahiniPuree #ToastedPitas

Guy Fieri's White Bean-Tahini Puree with Toasted Pitas | Guy's Big Bite | Food Network
https://www.youtube.com/watch?v=-XEmIraSXVM