Bean Dip with Sesame Pitas

Bean Dip with Sesame Pitas

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



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.