White Bean Dip with Pita Chips

[DeBora4BobbyL]

I got this from the show Everyday Italian. These are good, especially if you don't want something fried. I kept the pita chips in a zip type baggy. I added some garlic to the pita chips for extra flavor.

White Bean Dip with Pita Chips

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano

Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

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

[cat lover]

Do you just reheat the pita chips for later? How; microwave or oven?

[DeBora4BobbyL]

Once they cool to room temperature, I just eat them that way. I may heat up the bean dip a bit though because I put them in the fridge when I am done for the meal.

[cat lover]

Oh, I saw where it said to serve them warm OR room temp so just wondered.

[DeBora4BobbyL]

The pita chips cool rather quickly. Since it said that it can be served at room temp, I also ate them that way once they cooled. They were fine.

[cat lover]

Do they keep well a few days?

[DeBora4BobbyL]

Yes they do.