White Edible Bean Dip Alongside Pita Chips

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This twelvemonth I decided nosotros needed but about appetizers to nosh on earlier Thanksgiving dinner. I made a listing of a few dissimilar recipes as well as asked SP to selection three. He was most excited close this White Bean Dip with Pita Chips.

This was a huge striking as well as couldn't get got been simpler to make. You could salve fifty-fifty to a greater extent than fourth dimension yesteryear using store-bought pita chips but, really, making your ain takes side yesteryear side to no time. I made the dip the nighttime earlier as well as brought it to room temperature earlier serving. I too used whole wheat pitas for the chips to brand this a fleck healthier.

White Bean Dip with Pita Chips
Giada De Laurentiis

i (15-ounce) tin cannellini beans, drained as well as rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 loving cup olive oil, addition iv tablespoons
1/4 loving cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly dry soil dark pepper
vi pitas
i teaspoon dried oregano

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 loving cup olive oil, as well as parsley inwards the function bowl of a nutrient processor. Pulse until the mixture is coarsely chopped. Season with common salt as well as pepper, to taste. Transfer the edible bean puree to a pocket-sized bowl.

Cut each pita inwards one-half as well as thence into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining crude oil over the pitas. Toss as well as spread out the wedges evenly. Sprinkle with the oregano, salt, as well as pepper. Bake for 8 to 12 minutes, or until toasted as well as golden inwards color.

Serve the pita toasts warm or at room temperature amongst the edible bean puree.

Make Ahead: Make the dip upwards to 2 days earlier as well as expire along refrigerated. Bring to room temperature earlier serving.
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