White Bean Dip contributed by Karen Ranieri
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
Freshly ground black pepper
1/2 tsp oregano
Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil in the work bowl of a food processor. Pulse until the mixture is coarsely chopped or longer if you like. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl. garnish with parsley, olive oil, pine nuts or anything!! Serve with dried pepperoncini if you like.
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.