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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Dip, White Bean with Pita Chips Recipe

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This recipe for Dip, White Bean with Pita Chips is from Our Family Favorites Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (15-ounce) can cannelloni beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh flat Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano
Preheat the oven to 400 degrees F.
Directions:
Directions:
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.
Food Network Giada De Laurentis
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
This is a hummus type appetizer, very fresh and healthy too!~

 

 

 

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