White Bean Dip with Toasted Pita Wedges

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:

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer to a small bowl.

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.

Serve pita toasts warm or at room temperature along with white bean puree.

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