White bean dip with pitta chips

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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

Use imperial measurements

Method

How to make White bean dip with pitta chips

1) Preheat the oven to 200 degrees C.



2) Place the beans, garlic, lemon juice, 4 tbsps 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.



3) Cut each pitta 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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