Bean Spread On Pita Crackers

• 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
• 4 pita breads (6 inches)
• 1/4 cup olive oil
• 1 tablespoon sesame seeds, toasted
• 2 teaspoons onion powder
• 1-1/2 teaspoons poppy seeds
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt

1. 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.
2. 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.

onion, garlic, olive oil, beans, chicken, fresh rosemary, salt, pepper, pita breads, olive oil, sesame seeds, onion powder, poppy seeds, thyme, kosher salt

Taken from www.tasteofhome.com/recipes/bean-spread-on-pita-crackers/ (may not work)