yummy and healthy dip to have when you've got a crowd around or just a couple of you cuddled up to watch a movie....
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
⅓ cup olive oil, plus 4 tablespoons
¼ cup (loosely packed) fresh Italian parsley leaves
Freshly ground black pepper
1 teaspoon dried oregano
No nutrition information available
Preheat the oven to 400°F.
Place the beans, garlic, lemon juice, ⅓ 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.