White Bean Dip with Pita Chips
White Bean Dip with Pita Chips
Servings
6
Prep Time
10 minutes
Cook Time
16 minutes
Calories
0
Author:
Giada De Laurentiis
Ingredients
- 4 pita breads (split horizontally in half)
- 2 tablespoons plus 1/3 cup olive oil
-
1 teaspoon dried oregano
- 1 1/2 teaspoons salt (plus more to taste)
- 1 1/4 teaspoons freshly ground black pepper (plus more to taste)
- 1 15 ounce can cannellini beans, drained and rinsed
- 1/4 cup loosely packed fresh flat-leaf parsley leaves
- 2 tablespoons fresh lemon juice (from about 1/2 lemon)
- 1 garlic clove
Instructions
- Preheat the oven to 400°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 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix the remaining 1/3 cup of 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.)
1 comment
This has been one of our favorite recipes for quite a while. Quick, easy, delicious!