Ingredients
⢠4 pita breads, split horizontally in half
⢠2 tbsp plus 1/3 cup olive oil
⢠1 1/2 tsp salt, plus more to taste
⢠1 1/4 tsp freshly ground black pepper, plus more to taste
⢠1 (15-ounce) can cannellini beans, drained and rinsed
⢠1/4 cup (loosely packed) fresh Italian parsley leaves
⢠2 tbsp fresh lemon juice (from about 1/2 lemon)
Directions
1.
Preheat the oven to 400 degrees F. 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 oil, then sprinkle with the oregano, and 1 teaspoon of each salt and pepper. Bake 8 minutes, then turn the pita wedges over and bake until they are crisp and golden, about 8 minutes longer.
2.
Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Using on/off turns, pulse 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. Transfer the puree to a small bowl and serve the pita toasts warm or at room temperature alongside.
Columbus Restaurants
