White Bean Dip With Pita Chips

By á-170456

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.