Lunch: Bean Spread on Pita Crackers Recipe

Ingredients

1 cup chopped onion
1 garlic clove, minced
3 tablespoons olive oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
3/4 cup chicken or vegetable broth
1 teaspoon minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

In a large skillet, saute onion and garlic in oil for 3 minutes or until tender. Add the beans, broth, rosemary, salt and pepper. Bring to a boil. Reduce heat; simmer for 20 minutes. Cool slightly. Place half of the mixture in a blender or food processor; cover and process until smooth. Transfer to a bowl. Repeat. Cool to room temperature.
For crackers, split each pita bread in half horizontally into two rounds; brush with oil. Combine the sesame seeds, onion powder, poppy seeds, thyme and salt; sprinkle over pitas. Broil 3-4 in. from the heat for 2 minutes or until lightly browned and crisp. Cool on wire racks. Break into large pieces. Serve with spread.

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