Categories: Appetizers
Ingredients
- 4 pita breads, split horizontally in half
- 2 tbsp plus 1/3 cup olive oil
- 1 tsp dried oregano
- 1 1/2 tsp salt, plus more to taste
- 1 1/4 tsp black pepper, plus more to taste
- 15 oz. can cannellini beans, drained and rinsed
- 1/4 cup fresh flat-leaf parsley leaves
- 2 tbsp fresh lemon juice (about 1/2 lemon)
- 1 garlic clove
Directions
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Preheat the oven to 400. Cut each pita half into 8 wedges. Arrange the pita wedges evenly over a large baking sheet. Brush the pita wedges with 2 tbsp of the oil, then sprinkle with the oregano and 1 tsp each of the salt and pepper. Bake for 8 minutes, then turn the pita wedges over and bake until they are crisp and golden, about 8 minutes longer.
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Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic and the remaining 1/2 tsp of salt and 1/4 tsp pepper. Pulse on and off 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 temp alongside.