Monday, November 12, 2007

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.

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