- 4 pita breads, split horizontally in half
- 2 tablespoons plus ‚Öď cup olive oil
- 1 teaspoon dried oregano
- 1¬Ĺ teaspoons salt, plus more to taste
- 1¬ľ teaspoons freshly ground black pepper, plus more¬†to taste
- 1 (15-ounce) can cannellini beans, drained and¬†rinsed
- ¬ľ cup (loosely packed) fresh flat-leaf parsley leaves
- 2 tablespoons fresh lemon juice (from about ¬Ĺ¬†lemon)
- 1 garlic clove
This dip is the Italian version of hummus, and in my¬†opinion it‚Äôs smoother and tastier. This is a staple¬†antipasto when I‚Äôm entertaining. The pita chips aren‚Äôt¬†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 ¬Ĺ¬†teaspoon of salt and ¬ľ teaspoon of pepper. Pulse on and¬†off until the mixture is coarsely chopped. With the¬†machine running, gradually mix in the remaining ‚Öď cup¬†of oil until the mixture is creamy. Season the pur√©e with¬†more salt and pepper to taste.
- Transfer the pur√©e to a¬†small bowl and serve the pita toasts warm or at room¬†temperature alongside. (The pita wedges and bean pur√©e¬†can be made 1 day ahead. Store the pita wedges airtight¬†at room temperature. Cover and refrigerate the bean¬†pur√©e.)