- 1 14.5-ounce can cannellini beans (rinsed)
- 3 ounces crumbled feta (about ½ cup)
- 2 tablespoons plain Greek yogurt
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper
- ¼ cup pomegranate seeds
- 1 tablespoon chopped parsley
- Pita chips, for serving
- Puree beans, feta, plain Greek yogurt, 2 tablespoons olive oil, lemon juice, and salt and pepper.
- Top with pomegranate seeds and parsley. Drizzle with remaining 1 tablespoon olive oil and salt and pepper. Serve with pita chips.