Don’t skimp on making the homemade chips- they are well worth it!
Prep time: 15 minutes
Cooking time: 10 minutes
Yield: 6 servings
Ingredients:
1 (15oz) can cannellini beans, drained and rinsed
2 cloves garlic
2 T fresh lemon juice
1/3 cup olive oil, plus 4 T
1/4 cup loosely packed fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 tsp dried oregano
Directions:
Preheat the oven 400 degrees. Place the beans, garlic, lemon juice, 1/3 cup olive oil and parsley in a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper to taste. Transfer 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 the wedges out evenly. Sprinkle with oregano, salt and pepper. Bake for 8-12 minutes, or until toasted and golden in color.
Serve the pita toasts warm or at room temperature alongside the bean puree.
Recipe courtesy of Giada De Laurentiis
