White Bean Dip with Pita Chips

By eliorakiah

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 1/4 tsp freshly ground black pepper, plus more to taste
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1/4 cup (loosely packed) fresh flat-leaf parsley leaves
• 2 tbsp fresh lemon juice (from about 1/2 lemon)
• 1 garlic clove

Details

Servings 6

Preparation

Step 1

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

Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and the remaining 1/2 tsp of salt and 1/4 tsp of pepper. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix in the remaining 1/2 cup of 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 alongside. (The pita wedges and bean puree can be made 1 day ahead. Store the pita wedges airtight at room temperature. Cover and refrigerate the bean puree.)