White Bean Dip with Warm Pita Points

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....


6 generous


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 Salt Freshly ground black pepper 6 pitas 1 teaspoon dried oregano

Nutritional information

No nutrition information available


Directions 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.