White bean dip with pitta chips

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Ingredients

  • 1 (450g) tin cannellini beans, drained, rinsed
  • 2 cloves garlic
  • 2 tbsp fresh lemon juice
  • 5 tbsp olive oil, plus 4 tbsp
  • 4 tbsp fresh Italian parsley leaves
  • Salt
  • Freshly ground black pepper
  • 6 pitta breads
  • 1 tsp dried oregano

Use imperial measurements

Method

How to make White bean dip with pitta chips

Preheat the oven to 200°C/ gas mark 6.

Place the beans, garlic, lemon juice, five tablespoons of olive oil and parsley in the 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 pitta in half and then into eight wedges. Arrange the pitta 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 colour.

Serve the pitta toasts warm or at room temperature alongside the bean puree.

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