1 15 oz can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup plus 4 tablespoons olive oil
1/8 cup fresh parsley leaves
salt & pepper
Preheat oven to 400 degrees F.
Place beans, garlic, lemon juice, 1/3c olive oil, and parsley in food processor. Pulse until the mixture is corsely chopped. Season with salt and pepper to taste. Transfer bean puree to a small bowl.
Cut each pita in half and then in to 8 wedges. Arrange the pita wedges on a large baking sheet. Pour 4 tbs olive oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with salt, pepper, and dried oregano Bake for 8-21 minutes, or until toasted and golden in color (be careful they go from perfect to burnt in about 45 seconds).
Serve the pita toasts warm or at room temperature alongside the bean puree.
(If you cant find cannellini beans you can use great northern beans instead. I used 1/4 cup olive oil to cut calories and it was still good. I found it easier to arrange the pita wedges on a greased sheet and brush the olive oil on the arranged wedges instad of tossing them. I also used dried basil as well as dried oregano on the wedges. The parsley in the dip isnt entirely necessary, sometimes i just use dried basil and oregano instead. If you dont have pitas, you can use cut up tortillas instead, but they cook faster. I like to make the dip and keep it in the fridge and then just toast a single pita for an awesome single lunch/snack.)