1. In the bowl of a food processor combine the white beans, spinach, garlic, cumin and lemon juice.
2. Season with salt and pepper and pulse until almost smooth.
3. With the machine running, drizzle in the olive oil until completely incorporated. If the consistency is too thick add a couple of tablespoons of warm water.
4. Cut the pita pockets into quarters and toast.
5. Transfer the dip to a serving bowl and serve with the toasted pita triangles.
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