White Bean Dip With Pita Chips

Easy and delicious. A recipe from Giada de Laurentis on Foot Network.

• Ready In: 23 mins
• Serves: 8

Ingredients

• 1 (15 ounce) can cannellini beans, drained & rinsed
• 2  garlic cloves
• 2  tablespoons fresh lemon juice
• 1⁄3 cup olive oil
• 4  tablespoons olive oil
• 1⁄4 cup fresh Italian parsley
•  salt
•  pepper
• 6  pita bread
• 1  teaspoon dried oregano

Directions

1. Preheat the oven to 400 degrees.
2. Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley into a food processor.
3. Pulse until the mixture is coarsely chopped.
4. Season with salt and pepper to taste.
5. Transfer the bean puree to a small bowl.
6. Cut east pita in half and then into 8 wedges.
7. Arrange the wedges on a large baking sheet.
8. Pour the 4 tablespoons olive oil over the pitas.
9. Toss and spread out the wedges evenly.
10. Sprinkle with the oregano, salt and pepper.
11. Bake for 8-12 minutes.
12. Serve the pita toasts alongside the bean puree.