White Bean Dip With Pita Chips

AshK's Note:

Description taken from Giada De Laurentiis' Everyday Italian: "This dip is the Italian version of hummus, and in my opinion it's smoother and tastier. This is a staple antipasto with I'm entertaining. The pita chips aren't Italian, but they work really well with this dip." We really enjoy this recipe at our house, too.

• Total Time: 26 mins
• Prep Time: 10 mins
• Cook Time: 16 mins

Ingredients:

Servings: 6

• 4 pita breads, split horizontally in half
• 2 tablespoons olive oil
• 1/3 cup olive oil
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt, plus more to taste
• 1 1/4 teaspoons fresh ground black pepper, plus more to taste
• 15 ounces cannellini beans, drained and rinsed
• 1/4 cup fresh flat leaf parsley
• 2 tablespoons fresh lemon juice (from about 1/2 a lemon)
• 1 garlic clove

Directions:

1. Preheat oven to 400 degrees.
2. Cut each pita half into 8 wedges and arrange over a large baking sheet.
3. Brush the pita wedges with 2 tbs of the oil, then sprinkle with the oregano and 1 tsp each of the salt and pepper.
4. Bake for 8 minutes, then turn wedges over and bake until they are crisp and golden, about 8 minutes longer.
5. Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and the remaining salt and pepper.
6. Pulse on and off until the mixture is coarsley chopped.
7. With the machine running (puree), stream in the remaining 1/3 C olive oil until the mixture is creamy.
8. Season the dip with more salt and pepper to taste.
9. Serve with warm or room temp pita crisps.

Reviews

[spiritussancto]

i halved this recipe and added some extra garlic and lemon, and less oil. the instructions on my bag were wrong so my beans were mushy but it turned out fine. served with soft naan bread instead of crispy chips. this was a nice mild base, you could add lots of different flavors to this. the flat parsley was lovely, glad i used a generous handful of the fresh stuff. note: this improves with time, it's much better the next day. added some dried onion this time and that turned out great. i may try giving this a mexican kick sometime with cumin and jalapeño or maybe some curry instead

[little_wing]

We enjoyed this very much. I didn't really measure everything and sort of eyeballed it. Mine came out nice and thick. I used the chopper attatchment of my immersion blender which doesn't allow for adding the oil slowly. I just drizzled it around the top, snapped the lid back on and blended again and it worked great. Nice fresh flavor and great texture. Thanks for sharing! Made for ZWT.

[Lt. Amy]

Good and so easy a 10 year old made it. Next time we'll use less oil as it didn't seem to need the whole 1/3 cup, I would have liked it thicker. Also I think I'll use less garlic as well. For the pita we used whole wheat Greek style pitas, very good.