Ingredients
-
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
-
4 pita breads, split horizontally in half
Instructions
- 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.