White Bean Dip

• 1 (15-ounce) can cannellini beans, drained and rinsed
• 2 cloves garlic
• 2 tablespoons fresh lemon juice
• 1/3 cup olive oil, plus 4 tablespoons
• 1/4 cup (loosely packed) fresh Italian parsley leaves
• Salt
• Freshly ground black pepper
• 6 pitas or serve with tortilla chips
• 1 teaspoon dried oregano

1. Preheat the oven to 400 degrees F.
2. 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.
3. 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.
4. Serve the pita toasts warm or at room temperature alongside the bean puree or just serve wth tortilla chips.

cannellini beans, garlic, lemon juice, olive oil, fresh italian parsley leaves, salt, freshly ground black pepper, pitas, oregano

Taken from www.epicurious.com/recipes/member/views/white-bean-dip-50185337 (may not work)