- 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
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.