Photo Credit: Elizabeth Newman
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 well with this dip.
White Bean Dip with Pita Chips
- 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
- 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.)