Tuesday, March 13, 2012

White Bean Dip with Homemade Pita Chips

Photo by Katie Guymon

I saw Giada making this easy appetizer on an episode of Everyday Italian, and I knew it must be mine. It tastes kinda like hummus, so if you've got a non-bean eater in your life, just lie through your oregano-covered teeth.

White Bean Dip with Homemade Pita Chips
-1 (15-ounce) can cannellini beans, drained and rinsed
-2 cloves garlic
-2 tablespoons fresh lemon juice
-1/3 cup olive oil, plus 4 tablespoons
-1/4 cup fresh Italian parsley leaves
-freshly ground black pepper
-6 pitas
-1 teaspoon dried oregano

1. Preheat the oven to 400 degrees F.

2. 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.

3. 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.

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

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