Ingredients: |
Ingredients: 4 pita breads, split horizontally in half 2 T. plus 1/3 cup olive oil 1 t. dried oregano 1 1/2 t. salt, plus more to taste 1 1/4 t. freshly ground black pepper, plus more to taste 1 (15-ounce) can cannellini beans, drained and rinsed 1/4 cup (loosely packed) fresh flat-leaf parsley leaves 2 T. fresh lemon juice (from about 1/2 lemon) 1 garlic clove
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Directions: |
Directions:Preheat the oven to 400 degrees F. Cut each pita half into 8 wedges. Arrange the pita wedges evenly over a large baking sheet. Brush the pita wedges with 2 T. of the olive oil, then sprinkle with the oregano and 1 T. each of the salt and pepper. Bake for 8 minutes, then turn the pita 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 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix in the remaining 1/3 cup of oil until the mixture is creamy. Season the puree with more salt and pepper to taste. Transfer the puree to a small bowl and serve the pita toasts warm or at room temperature alongside. (The pita wedges and bean puree can be made 1 day ahead. Store the pita wedges airtight at room temperature. Cover and refrigerate the bean puree.) |