White Bean Dip With Pita Chips |
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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Description taken from Giada De Laurentiis' Everyday Italian: This dip is the Italian version of hummus, and in my opinion it's smoother and tastier. This is a staple antipasto with I'm entertaining. The pita chips aren't Italian, but they work really well with this dip. We really enjoy this recipe at our house, too. Ingredients:
4 pita breads, split horizontally in half |
2 tablespoons olive oil |
1/3 cup olive oil |
1 teaspoon dried oregano |
1 1/2 teaspoons salt, plus more to taste |
1 1/4 teaspoons fresh ground black pepper, plus more to taste |
15 ounces cannellini beans, drained and rinsed |
1/4 cup fresh flat leaf parsley |
2 tablespoons fresh lemon juice (from about 1/2 a lemon) |
1 garlic clove |
Directions:
1. Preheat oven to 400 degrees.
2. Cut each pita half into 8 wedges and arrange over a large baking sheet.
3. Brush the pita wedges with 2 tbs of the oil, then sprinkle with the oregano and 1 tsp each of the salt and pepper.
4. Bake for 8 minutes, then turn wedges over and bake until they are crisp and golden, about 8 minutes longer.
5. Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and the remaining salt and pepper.
6. Pulse on and off until the mixture is coarsley chopped.
7. With the machine running (puree), stream in the remaining 1/3 C olive oil until the mixture is creamy.
8. Season the dip with more salt and pepper to taste.
9. Serve with warm or room temp pita crisps.
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