White Bean Dip with Pita Chips {recipe}

I made this dip a few days ago and thought I would share it.  It is from Giada De Laurentiis (love her recipes!).  I found it in a magazine (you know, the things we read before internet, blogs and Pinterest?) years ago.  It is like an italian hummus and it is so good.

I found the recipe on-line as well {here}, but it is a little different.  Here is the recipe from the magazine.

White Bean Dip with Pita Chips

by Giada De Laurentiis

6 appetizer servings

4 pita bread, split in half horizontally

2 tablespoons plus 1/3 cup olive oil

1 teaspoon dried oregano

1 1/2 teaspoon salt, plus more to taste

1 1/4 teaspoon freshly ground black pepper, plus more to taste

1 can (15 oz) cannellini beans, drained and rinsed

1/4 cup (loosely packed) fresh flat-leaf parsley leaves

2 tablespoons fresh lemon juice (from about 1/2 a lemon)

1 garlic clove
1/3 cup olive oil

1.  Preheat oven to 400 degrees.

2.  Cut each pita into 8 wedges and arrange 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.

3.  Bake for 8 minutes, then turn the pita wedges over and bake until they are crisp and golden, about 8 minutes longer.

4.  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 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 puree with more salt and pepper to taste.

5.  Transfer the puree to a small bowl and serve the pita toasts warm or at room temperature alongside.  

(The pita chips and puree can be made 1 day ahead.  Store the pita chips airtight at room temperature.  Cover and refrigerate the bean puree.)

Let me know if you make it and if you like it!