White Bean Dip With Pita
Submitted by sweetielola on May 27, 2005 at 10:57 pm

DESCRIPTION
White Bean Dip with Pita

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
White Bean Dip with Pita Chips
Recipe courtesy Giada De Laurentiis

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

Preheat the oven to 400 degrees F. (I do 375)

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. Watch carefully.

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