White bean dip with pita chips

1 (15oz) can cannellini beans, drained and rinsed

1 clove garlic

2 TB fresh lemon juice (I use more)

1/3 C olive oil

4 TB olive oil

1/4 c fresh Italian Parsley leaves

salt

Freshly ground black pepper

6 pitas, wheat or white

1 tsp dried oregano

Preheat oven to 400 degrees

Place beans, garlic, lemon juice, 1/3 C oil and parsley in the food processor.  Pulse until desired texture.  Season with salt and pepper

Cut pita into 8 wedges.  Arrange on a large baking sheet.  Pour with 4 TB of oil.  Sprinkle oregano, salt and pepper.  Toss and spread evenly.  Bake 8-12 or until toasted and golden.

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

This is Giada's recipe.