WHITE BEAN DIP WITH PITA CHIPS
- 4 pita breads, split horizontally in half
- 2 tablespoons plus â…“ cup olive oil
- 1 teaspoon dried oregano
- 1½ teaspoons salt, plus more to taste
- 1¼ teaspoons freshly ground black pepper, plus more to taste
- 1 (15-ounce) can cannellini beans, drained and rinsed
- ¼ cup (loosely packed) fresh flat-leaf parsley leaves
- 2 tablespoons fresh lemon juice (from about ½ lemon)
- 1 garlic clove
Instructions:
This dip is the Italian version of hummus, and in my opinion it’s smoother and tastier. This is a staple antipasto when I’m entertaining. The pita chips aren’t Italian, but they work really well with this dip.
- Preheat The Oven to 400 degrees F. Cut each pita half into 8 wedges. Arrange the pita wedges evenly over a into 8 wedges. Arrange the pita wedges evenly over a large baking sheet. Brush the pita wedges with 2 tablespoons of the oil, then sprinkle with the oregano and 1 teaspoon each of the salt and pepper. Bake for 8 minutes, then turn the pita wedges over and bake until they are crisp and golden, about 8 minutes longer.
- Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix in the remaining ⅓ cup of oil until the mixture is creamy. Season the purée with more salt and pepper to taste.
- Transfer the purée to a small bowl and serve the pita toasts warm or at room temperature alongside. (The pita wedges and bean purée can be made 1 day ahead. Store the pita wedges airtight at room temperature. Cover and refrigerate the bean purée.)