Prep 10 mins
Cook 16 mins
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.
- 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
- Preheat oven to 400 degrees.
- Cut each pita half into 8 wedges and arrange over a large baking sheet.
- Brush the pita wedges with 2 tbs of the oil, then sprinkle with the oregano and 1 tsp each of the salt and pepper.
- Bake for 8 minutes, then turn wedges over and bake until they are crisp and golden, about 8 minutes longer.
- Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and the remaining salt and pepper.
- Pulse on and off until the mixture is coarsley chopped.
- With the machine running (puree), stream in the remaining 1/3 C olive oil until the mixture is creamy.
- Season the dip with more salt and pepper to taste.
- Serve with warm or room temp pita crisps.
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.
Very good, hummus-like dip. My advice would be to go half on the lemon juice, salt, oregano and garlic, then add more to taste. I found I needed less of all these ingredients than was called for. I didn't measure the oil, just added until I got the consistency I wanted. Will definitely keep this recipe and make it again. Thanks for posting!
Really, really good dip! The only thing I changed was to roast 3 heads of garlic, using all three and the oil from the roasting. I plan on using this as a dip for pita chips and as a spread for Greek wraps I'm making for lunch tomorrow. Thanks for posting!