White Bean Dip
POSTED: 11:46 am HST September 6, 2005
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Ingredients: 1 (15-ounce) can cannellini beans, drained and rinsed 2 cloves garlic 2 tablespoons fresh lemon juice 1/3 cup olive oil, plus 4 tablespoons 1/4 cup (loosely packed) fresh Italian parsley leaves Salt Freshly ground black pepper 6 pitas 1 teaspoon dried oregano Instructions:
- Preheat the oven to 400 degrees F. 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.
- 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.
- Serve the pita toasts warm or at room temperature alongside the bean puree.
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