WHITE BEAN DIP WITH PITA CHIPS

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White Bean Dip with Pita Chips image

Categories     Bread     Bean     Bake

Yield 6 appetizer servings

Number Of Ingredients 9

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

Steps:

  • Preheat the oven to 400 degrees F. Cut each pita half into 8 wedges. Arrange the pita wedges evenly over a large baking sheet. Brush the pita wedges with 2 tablespoons of the oil, then sprinkle with the oregano and 1 teaspoon each of the salt and pepper. Bake for 8 minutes, then turn the pita 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 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix in the remaining 1/3 cup of oil until the mixture is creamy. Season the purée with more salt and pepper to taste. Transfer the purée to a small bowl and serve the pita toasts warm or at room temperature alongside. (The pita wedges and bean purée can be made 1 day ahead. Store the pita wedges airtight at room temperature. Cover and refrigerate the bean purée.)

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