Menu Enter a recipe name, ingredient, keyword...

White Bean Dip With Pita Chips

By

Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1 can cannellini beans - (15 oz) drained, rinsed
  • 2 garlic cloves
  • 2 tablespoons fresh lemon juice
  • 1/3 cup olive oil plus
  • 4 tablespoons olive oil
  • 1/4 cup fresh Italian parsley leaves - (loosely packed)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 6 pitas
  • 1 teaspoon dried oregano

Details

Servings 6

Preparation

Step 1

Preheat the oven to 400 degrees.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree.

This recipe yields 6 servings.

You'll also love

Review this recipe

White Bean Tuna Salad Pasta With White Beans And Mushrooms