WHITE BEAN DIP WITH PITA CHIPS:
This dip is the Italian version of hummus, and in my opinion it’s smoother and tastier. This is a staple antipasto when I ’m entertaining. The pita chips aren’t Italian, but they work really well with this dip.
6 APPETIZBR SERVINGS.
4 pita breads, split horizontally in half 2 tablespoons plus 1/3 cup olive oil.
1 teaspoon dried oregano.
11/2 teaspoons salt, plus more to taste.
11/4 teaspoons freshly ground black pep.
per, plus more to taste.
1 (1 S-ounce) can cannellini beans, drained and rinsed.
1/4 cup (loosely packed) fresh flat-leaf parsley leaves.
2 tablespoons fresh lemon juice (from about 1/2 lemon)
1 garlic clove.
Preheat The Oven to 400 degrees Cut each pita half into 8 wedges. Arrange the pita wedges evenly over a large baking sheet. Brush the pita wedges with 2 tablespoons of the oil, then sprinkle with the oregano and 1 teaspoon each of the salt and pepper. Bake for 8 minutes, then turn the pita wedges over and bake until they are crisp and golden, about 8 minutes longer.
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. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix in the remaining 1/3 cup of oil until the mixture is creamy. Season the purée With more salt and pepper to taste. Transfer the purée to a small bowl and serve the pita toasts warm or at room temperature alongside. (The pita wedges and bean purée can be made 1 day ahead. Store the pita wedges airtight at room temperature. Cover and refrigerate the bean purée.)
