From: Food Network
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tbsp fresh lemon juice
⅓ cup olive oil, plus 4 tablespoons
¼ cup (loosely packed) fresh Italian parsley leaves
Salt
black pepper
6 pitas
1 tsp dried oregano
Preheat the oven to 400 degrees F.
Place the beans garlic lemon juice 1/3 cup olive oil and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano salt and pepper. Bake for 8 to 12 minutes or until toasted and golden in color.
Serve the pita toasts warm or at room temperature alongside the bean puree.
Ingredients
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tbsp fresh lemon juice
⅓ cup olive oil, plus 4 tablespoons
¼ cup (loosely packed) fresh Italian parsley leaves
Salt
black pepper
6 pitas
1 tsp dried oregano