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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

White Bean Dip with Pita Chips Recipe

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This recipe for White Bean Dip with Pita Chips is from Mangia with the Buriani's, 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 cannellini 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 Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano
Directions:
Directions:
Preheat the oven to 400 degrees F.
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 dip.

 

 

 

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