Monday, October 29, 2007

White Bean Dip with Pita Chips

I roasted my garlic (go here for recipe), as I read reviews that the fresh garlic was a bit sharp. I did not make the homemade Pita Chips. I served the dip with Stacy's Pita Chips (Simply Naked).

1 (15-ounce) can cannellini beans (white 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
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. Yield: 6 servings

Recipe courtesy Giada De Laurentiis

Image courtesy of the Food Network

No comments: