This recipe is good to keep in the fridge for snacking with fresh carrots, cucumbers, or green pepper. It has great flavor!
From “Everyday Italian.”
- 4 pita bread, split horizontally in half
- 2 Tbl olive oil
- 1/3 cup olive oil
- 1 tsp oregano
- 1 ½ tsp salt, plus more to taste
- 1 ¼ tsp freshly ground pepper, plus more to taste
- 1 (15 oz) can cannelini beans, drained and rinsed
- ¼ cup (loosely packed) fresh flat-leaf parsley leaves
- 2 Tbl fresh lemon juice
- 1 clove garlic
For the Pita
Preheat the oven to 400 degrees. Cut each pita half into 8 wedges. Arrange the pita wedges evenly over a large baking sheet. Brush the pita wedges with 2 Tbl of olive oil, then sprinkle with the oregano and 1 tsp each of salt and pepper. Bake for 8 minutes, then turn the wedges over
and bake until they are crisp and golden, about 8 minutes longer.
For the Dip
Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic and the remaining ½ tsp of salt and pepper. Pulse on and off until the mixture is coarsely chopped.
With the machine running, gradually mix in the 1/3 cup of olive 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.