Tuscan White Bean Dip with Pita Chips
Source of Recipe
Recipe courtesy Giada De Laurentiis.
List of Ingredients
1 (15 oz.) can cannellini beans, drained and rinsed
2 cloves garlic
2 Tblsp. fresh lemon juice
1/3 cup olive oil, plus 4 Tblsp.
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 tsp. dried oregano
Recipe
Preheat the oven to 400° F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color. Serve the pita toasts warm or at room temperature alongside the bean puree. Yield: 6 servings.
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