White Bean Dip with Pita Chips

By norsegal8

Ingredients

• 4 pita breads, split horizontally in half
• 2 Tbsp. plus 1/3 cup olive oil
• 1 tsp. dried oregano
• 1 1/2 tsp. salt, plus more to taste
• 1 1/2 tsp. black pepper, plus more to taste
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/4 cup (loosely packed) fresh flat-leaf parsley
• 2 Tbsp. lemon juice
• 1 garlic clove

Preparation

Step 1

Preheat the oven to 400 degrees. Cut each pita half into 8 wedges. Arrange the wedges evenly over a large baking sheet. Brush the pita wedges with 2 Tbsp. of the oil, then sprinkle with the oregano and 1 tsp. each of the salt and pepper. Bake for 8 minutes, then turn the pita wedges over and bake until they are crisp and golden, about 8 minutes longer.

Meanwhile in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic and the remaining salt and pepper. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually add in the remaining 1/3 cup of the oil until the mixture is creamy. Season the puree with more salt and pepper to taste. Transfer the puree to a small bowl and serve the pita toasts warm or at room temperature along side