Another great recipe from the Everyday Italian book! The chips were especially good.
White Bean Dip with Pita Chips
4 pita breads, split horizontally in half (I used whole wheat)
2 T. plus 1/3 c. olive oil
1 t. dried oregano
1 1/2 t. salt
1 1/4 t. pepper
1 can cannellini beans, drained and rinsed
1/4 c. loosely packed, fresh flat-leaf parsley (I used 1 T. dried)
2 T. fresh lemon juice
1 garlic clove
Preheat oven to 400. Cut or tear pita into wedges and arrange over baking sheet. Brush with 2 T. oil and sprinkle with salt, pepper and oregano. Bake 8 minutes turn over and then bake an additional 8 minutes or until crispy and golden.
Meanwhile combine beans, parsley, lemon juice, garlic 1/2 t. salt, 1/4 t. pepper in bowl of food processor aand pulse. Gradually add remaining oil. Pulse and serve with chips.
1 comment:
This is such a great, easy recipe! Thanks for sharing it! I had a few ideas as I was going along - first, it's much easier to brush the pitas with oil before you rip them up. Also, 8 minutes was really too long, but this probably depends on the kind of pita, etc. so my point is just to keep and eye on the pitas as they're baking. Last, be gentle with the salt - I would even cut back a little on what's listed just because when it all comes together, there's the potential to get a salty bite here and there. You're so right that the pitas are delicious - and together with the bean dip, it's a great combo! Thanks again!
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