White Bean Dip with Pita Chips

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.

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White Bean Dip with Pita Chips