White Bean Dip with Pita Chips (Giada de Laurentiis)
4 pita breads, split horizontally in half
2T plus 1/3 c olive oil
1t dried oregano
1 1/2t salt
1 1/4t black pepper
1 (15 oz) can cannellini beans, drained and rinsed
1/4c fresh parsley
2T fresh lemon juice (~
Preheat oven to 400.
Cut each pita half into 8 wedges and arrange evenly over large baking sheet. Brush pita wedges with 2T of oil, then sprinkle with oregano and salt and pepper. Bake 8 minutes, then turn over and bake 8 minutes longer.
In bowl of food processor, combine beans, parsley, lemon juice, garlic, and salt and pepper. Pulse on and off until coarsely chopped. With machine running, gradually mix in remaining 1/3 c oil until mixture is creamy. Season with more salt and pepper to taste.
Transfer puree to small bowl and serve pita toasts warm or at room temp alongside.