1 can Cannellini beans, cooked
1 Tbsp. Olive oil
2 Tbsp. Robert Rothschild Farm Raspberry Wasabi Dipping Mustard
1 Tbsp. White vinegar
1 clove Garlic
1 - 2 Tbsp. Chiles, minced
Salt and pepper to taste
2 Tbsp. Olive oil, for brushing
Pita bread, cut into small wedges
Black sesame seeds, toasted
White sesame seeds, toasted
Salt
Place beans, oil, Raspberry Wasabi Dipping Mustard, vinegar, garlic, chiles, salt, and pepper in a food processor. Puree ingredients until smooth. Preheat oven to 350 degrees F. Brush the pita wedges with olive oil. Sprinkle with sesame seeds and salt to taste. Bake in 350 degrees F oven until crisp. Serve bean dip on platter with sesame pitas.