Recipe #32 - White Bean Dip with Pita Chips

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This was another recipe recommended to me by my friend Monica. It was one of the many amazing recipes made for Lynsey's surprise birthday party back in February. I've always wanted to try making a humus and this one was so tasty.

Preheat the oven to 400 degrees F. Cute 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 1/4 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.

Side note: The pita wedges and bean puree can be made 1 day ahead. Store the pita wedges airtight at room temperature. Cover and refrigerate the bean puree.

There was a couple things I did differently. I added an extra clove of garlic and a tablespoon more lemon juice. As I was blending the puree, I was tasting it and felt that it didn't need as much oil. So I changed the 1/3 cup to 1/4 cup oil.

I actually had fun making this recipe! I am a huge humus fan and was excited to taste the end result. This one did not disappoint! And surprisingly easy to make. I'd definitely make this one again.

Rating: 10
Time: 30 mins
Serves: 6
Ingredients:
4 pita breads, split horizontally in half
2 tablespoons plus 1/3 cup olive oil
1 teaspoon dried oregano
1 1/2 teaspoons salt, plus more to taste
1 1/4 teaspoons freshly ground black pepper, plus more to taste
1 (15-ounce) can cannellini beans, drained and rinsed
1/4 cup (loosely packed) fresh flat-leaf parsley leaves
3 tablespoons fresh lemon juice (from about 1 lemon)
2 garlic cloves