Photographs copyright © 2005 by Victoria Pearson
This dip is the Italian version of hummus, and in my opinion it’s smoother and tastier. This is a staple antipasto when I’m entertaining. The pita chips aren’t Italian, but they work really well with this dip.
6 APPETIZER SERVINGS
Ingredients:
• 4 pita breads, split horizontally in half
• 2 tablespoons plus ⅓ cup olive oil
• 1 teaspoon dried oregano
• 1½ teaspoons salt, plus more to taste
• 1¼ teaspoons freshly ground black pepper, plus more to taste
• 1 (15-ounce) can cannellini beans, drained and rinsed
• ¼ cup (loosely packed) fresh flat-leaf parsley leaves
• 2 tablespoons fresh lemon juice (from about ½ lemon)
• 1 garlic clove
Preparation:
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 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 ½ teaspoon of salt and ¼ teaspoon of pepper. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix in the remaining ⅓ cup of oil until the mixture is creamy. Season the purée with more salt and pepper to taste. Transfer the purée to a small bowl and serve the pita toasts warm or at room temperature alongside. (The pita wedges and bean purée can be made 1 day ahead. Store the pita wedges airtight at room temperature. Cover and refrigerate the bean purée.)
This Recipe was published in 'Everyday Italian, 125 Simple and Delicious Recipes by "Giada De Laurentiis"
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