White-Bean Dip

• 4 pita breads (8-inch size)
• 1 can (19 ounces) cannellini beans, drained and rinsed
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice (from 1 lemon)
• Coarse salt and freshly ground pepper
• Chili powder, for sprinkling

1. Preheat oven to 350F.
2. Cut pita breads into wedges and place on a baking sheet.
3. Toast until lightly browned and crisp, 10 to 15 minutes, turning once halfway through.
4. Transfer to a plate to cool.
5. In a food processor, combine beans, oil, and lemon juice; season with salt and pepper.
6. Puree until smooth.
7. Place puree in a serving bowl, and lightly sprinkle with chili powder.
8. Serve dip with toasted pita triangles or plain pita wedges.

pita breads, cannellini beans, olive oil, lemon juice, salt, chili powder

Taken from www.epicurious.com/recipes/food/views/white-bean-dip-387891 (may not work)