Ingredients
- 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
Directions
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.
3 Videos | Photo: White Bean Dip with Pita Chips Recipe
















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By iHEARTcake
St. Louis, MO
on June 17, 2013
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I did not make the pita chip portion of this recipe, as I was looking for a healthy dip for veggies, but the white bean dip was delicious! I ended up making a double recipe it was so good, and super easy!
By Rosabela
Buxtehude, Hamb...
on June 08, 2013
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This is an excellent dip! I used my immersion blender to puree it and served it with french baguette that I cut diagonally in 1/2-inch pcs. Will definitely make again!
By shoegyrl_9934322
San Diego, CA
on May 08, 2013
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I have made this several times now and my whole family loves it! It is becoming one of my go-to recipes.
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