White Bean Dip with Pita Chips
- prep time15 min
- total time 27 min
- serves 6
Dig into this thick, flavourful dip with golden-brown baked pita toasts, all ready in under half an hour.
1 (15-oz) can cannellini beans, drained and rinsed
2 cloves garlic
2 Tbsp lemon juice
4 Tbsp olive oil
¼ cup (loosely packed) fresh Italian parsley leaves
Freshly ground black pepper
1 tsp dried oregano
1. Preheat the oven to 400ºF.
2. 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.
3. 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.
4. Serve the pita toasts warm or at room temperature alongside the bean puree.