White Bean Dip with Pita Chips

1. 1

   Preheat the oven to 400 degrees F. Cut each pita half into 8 wedges.

2. 2

   Arrange the pita wedges evenly over a large baking sheet.

3. 3

   Brush the pita wedges with 2 tablespoons of the oil, then sprinkle with the oregano and 1 teaspoon each of the salt and pepper.

4. 4

   Bake for 8 minutes, then turn the pita wedges over and bake until they are crisp and golden, about 8 minutes longer.

5. 5

   Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

6. 6

   Pulse on and off until the mixture is coarsely chopped.

7. 7

   With the machine running, gradually mix in the remaining 1/3 cup of oil until the mixture is creamy.

8. 8

   Season the puree with more salt and pepper to taste.

9. 9

   Transfer the puree to a small bowl and serve the pita toasts warm or at room temperature alongside.

10. 10

    (The pita wedges and bean puree can be made 1 day ahead.

11. 11

    Store the pita wedges airtight at room temperature.

12. 12

    Cover and refrigerate the bean puree.)

* Per serving · 4 servings · Values may vary.

No additional tips available.