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White bean dip with pita chips

6 servings; Total cooking time: 16 minutes


  • 4 pita breads, split horizontally in half
  • 2 tablespoon plus 1/3 cup olive oil
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoon salt, plus more to taste
  • 1 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1 teaspoon (15-ounce) can cannellini beans, drained and rinsed
  • 1/4 cup (loosely packed) fresh italian parsley leaves
  • 2 tablespoon fresh lemon juice (from about 1/2 lemon)
  • 1 tablespoon garlic clove


Baking 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 tablespoons of oil, then sprinkle with the oregano, and 1 teaspoon of each salt and pepper.

Bake 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, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Using on/off turns, pulse 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.