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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

White Bean Dip with Pita Chips ( Italian version of Hummus) Recipe

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This recipe for White Bean Dip with Pita Chips ( Italian version of Hummus) is from Adele and Carlo's Joy of Cooking , 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:  
6 appetizer servings

4 pita breads, split horizontally in half
2 tablespoons plus 1/3 cup olive oil
1 teaspoon dried oregano
1 1/2 tsp. salt plus more to taste
1 1/4 tsp. 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 tbsp. fresh lemon juice from about 1/2 lemon
1 garlic clove

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 tablespoons of the oil, then sprinkle with the oregano and 1 teaspoon each of the salt and pepper. Bake for 8 minutes, then turn the pita wedges over and back 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.
Directions:
Directions:
Preheat the oven to 400ºF.

 

 

 

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