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White Bean Dip with Pita Chips
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Ingredients
- 4 in pita breads split horizontallyhalf
- 2 cup tablespoons plus ⅓olive oil
- 1 teaspoon dried oregano
- 1 teaspoons ½salt plus more to taste
- 1 teaspoons ¼freshly ground black pepper plus more to taste
- 1 can cannellini beans drained and rinsed, 15-ounce
- cup ¼ fresh flat-leaf parsley leaves loosely packed
- 2 tablespoons fresh lemon juice from about ½ lemon
- 1 Garlic Clove
Ingredients
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Instructions
- Preheat The Oven to 400 degrees F. Cut each pita half 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.)