White Bean Dip with Pita Chips (Giada De Laurentiis) |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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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 |
Directions:
1. Preheat the oven to 400 degrees F.
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.
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