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White Bean Dip with Pita Chips


  • 1 15 ounce can cannellini bean drained and rinsed

  • 2 cloves garlic

  • 2 tablespoons fresh lemon juice

  • 0.33 cup olive oil plus 4 tablespoons

  • 0.25 cup loosely packed fresh italian parsley leaves

  • salt and freshly ground black pepper

  • 6 pita bread

  • 1 teaspoon dried oregano


  • 1.

    Preheat the oven to 400 degrees F.

  • 2.

    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.

  • 3.

    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.

  • 4.

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

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