Ingredients
-
4
-
2
-
1/3
-
1
-
1 1/2
-
1 1/4
-
15
-
1/4
-
2
-
1
-
-
-
-
-
Directions
White Bean Dip With Pita Chips, Description taken from Giada De Laurentiis’ Everyday Italian: This dip is the Italian version of hummus, and in my opinion it’s smoother and tastier This is a staple antipasto with I’m entertaining The pita chips aren’t Italian, but they work really well with this dip We really enjoy this recipe at our house, too , Good starting point Beware: times for toasting pita, are WAY OFF In my oven which AFAIK is reasonably accurate, pita side 1, 4 minutes; side 2, 2 minutes Unless you like blackened pitas In dip itself proportions about right; might echo other reviewer as to a bit less EVOO And added a bit more lemon juice
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Steps
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1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
Cut Each Pita Half Into 8 Wedges and Arrange Over a Large Baking Sheet. |
|
3
Done
|
Brush the Pita Wedges With 2 Tbs of the Oil, Then Sprinkle With the Oregano and 1 Tsp Each of the Salt and Pepper. |
|
4
Done
|
Bake For 8 Minutes, Then Turn Wedges Over and Bake Until They Are Crisp and Golden, About 8 Minutes Longer. |
|
5
Done
|
Meanwhile, in the Bowl of a Food Processor, Combine the Beans, Parsley, Lemon Juice, Garlic, and the Remaining Salt and Pepper. |
|
6
Done
|
Pulse on and Off Until the Mixture Is Coarsley Chopped. |
|
7
Done
|
With the Machine Running (puree), Stream in the Remaining 1/3 C Olive Oil Until the Mixture Is Creamy. |
|
8
Done
|
Season the Dip With More Salt and Pepper to Taste. |
|
9
Done
|
Serve With Warm or Room Temp Pita Crisps. |
