White Bean Dip With Pita Chips

By karenstl

Description taken from Giada De Laurentiis' Everyday Italian:
"This dip is the Italian version of hummus, and in my opinion it's smoother and tastier. This is a staple antipasto with I'm entertaining. The pita chips aren't Italian, but they work really well with this dip."

We really enjoy this recipe at our house, too.

Ingredients

• 4 pita breads, split horizontally in half
• 2 tablespoons olive oil
• 1/3 cup olive oil
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt, plus more to taste
• 1 1/4 teaspoons fresh ground black pepper, plus more to taste
• 15 ounces cannellini beans, drained and rinsed
• 1/4 cup fresh flat leaf parsley
• 2 tablespoons fresh lemon juice (from about 1/2 a lemon)
• 1 garlic clove

Preparation

Step 1

1 Preheat oven to 400 degrees.
2 Cut each pita half into 8 wedges and arrange over a large baking sheet.
3 Brush the pita wedges with 2 tbs of the oil, then sprinkle with the oregano and 1 tsp each of the salt and pepper.
4 Bake for 8 minutes, then turn wedges over and bake until they are crisp and golden, about 8 minutes longer.
5 Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and the remaining salt and pepper.
6 Pulse on and off until the mixture is coarsely chopped.
7 With the machine running (puree), stream in the remaining 1/3 C olive oil until the mixture is creamy.
8 Season the dip with more salt and pepper to taste.
9 Serve with warm or room temp pita crisps.