Sriracha White Bean Dip


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bean dip in a white bowl with pita chips on a white plate

Sriracha White Bean Dip with Sesame Pita Chips is crisp warm sesame pita chips paired with a creamy hummus-like dip flavored with spicy Asian Sriracha chili sauce. My love of white beans like Northern White Beans or Cannellini can be seen all over the site (I see you White Bean Bruschetta) and after you try this, you’ll know why I love these little versatile beans.

I’d really like to spend this post lamenting the fact that the weekend is over and that Monday snuck up so darn fast.  That’s not going to do either of us any good, so instead I’m going to focus my energy on what fun Frank and I had the past couple days and, more importantly, what delicious things we ate.

Saturday was as hot as ever around here.  Frank and I headed out into Bangkok without a definitive plan except to find a spot with cold drinks, good food, and air conditioning.  We ended up at a favorite standby that offers all of the above – WTF – and also checked out the new Opposite Mess Hall for drinks and a few small plates.

There was, as hoped, air conditioning cranked up high.  There was also a great art exhibit, red wine, and a series of steamed bun sandwiches – the best of which was filled with fried tempeh, kimchi, sesame and sriracha mayo.

Opposite Mess Hall_June 2013

It wasn’t all eating out and art this weekend though.  I spent some time in the kitchen. I am headed home to the United States in a week and a half, so I am in full kitchen clean-out mode.  Nothing in the freezer or pantry is safe.  When it came to choosing something to make for this week’s Secret Recipe Club, I wanted something simple and pantry-friendly.

I was matched up with Beth of It’s Good to be the Cook this month.  Beth’s blog is full of creative recipes, but it was her dips and snacks that really caught my eye.  I’ll definitely be heading back to Beth’s site when football season rolls around (because even in Bangkok we deserve football season snacks).  Beth’s Jalapeño Popper Dip and Italian Hoagie Dip will both need to be revisited later in the year.

Ultimately though, it was Beth’s rave review of Sriracha White Bean Dip that won me over.  The dip fit the bill of using ingredients that I already had stashed away in my pantry and freezer and made a weekend afternoon snack that both Frank and I couldn’t get enough of. 

a pita chip dipped in bean dip

White beans like Northern White Beans or Cannellini are used in place of chickpeas for a hummus-style dip that is extra creamy and slightly sweet.  It’s excellent with the spicy kick that comes from Sriracha chili sauce in this recipe.  I toasted pita bread sprinkled with sesame seeds for a crispy dipping side that brought out all the flavors of the dip.

Thank you, Beth, for the great recipe!

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5 from 1 vote

Sriracha White Bean Dip with Sesame Pita Chips

Crisp warm sesame pita chips are paired with a creamy hummus-like dip flavored with spicy Asian Sriracha chili sauce.
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4


  • Mixing Bowl
  • Half Sheet Pan
  • Blender


For the Sesame Pita Chips

  • 4 6 inch rounds Pita Bread
  • 2 tsp Extra Virgin Olive Oil
  • 1 Tbsp White Sesame Seeds

For the Sriracha White Bean Spread:

  • 2 cups White Beans, drained and cooked (or use one 15 ounce can white beans, rinsed and drained)
  • 1 Tbsp Olive Oil
  • 1 tsp Sesame Oil
  • 2 tsp Soy Sauce
  • 1-2 Tbsp Sriracha, to taste (spicy Asian chili sauce)
  • 1/2 tsp Curry Powder
  • 1/2 tsp Dried Coriander
  • 1 Tbsp Lime Juice


  • To make the Sesame Pita Chips, preheat the oven to 350 degrees F. Slice the pita bread into wedges and spread them out on a large baking sheet so that none of the pieces are overlapping. Lightly brush the surface of the pita bread with olive oil and sprinkle with sesame seeds. Bake until golden and crisp, 10-15 minutes. (Note: I like my pita chips to have a bit of give to them, so I pull them out right at 10 minutes, but baking them for 15 minutes renders them extra crisp.) Allow to cool completely before serving.
  • To make the Sriracha White Bean Spread, combine the white beans, olive oil, sesame oil, soy sauce, Sriracha, curry powder, dried coriander, and lime juice in a blender. Add 1/4 cup water and blend until smooth. Add up to an additional 1/4 cup water if needed until the consistency is thick but spreadable.


Adapted slightly from White on Rice Couple and discovered via It's Good to Be the Cook.


Calories: 346kcal | Carbohydrates: 58g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 538mg | Fiber: 7g | Sugar: 1.2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $4.00
Calories: 346
Keyword: dip, easy appetizer, easy snack, family friendly, party and entertaining
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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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  1. Sounds like a fun weekend! This dip sounds fantastic. My husband would especially love it since he’s obsessed with sriracha these days. And I want to get my hands on some of those pita chips!

  2. I absolutely love white bean dips in any form, and this one sounds spectacular. Great choice!

  3. Oh yum! Sriracha makes everything better, IMO, and considering I could easily eat a whole bowl of white bean dip by myself, I have a feeling a bowl of this stuff wouldn’t last more than 5 minutes in my house. 🙂 Definitely my kind of recipe!