Ingredients Jump to Instructions ↓

  1. 1 (15-ounce) can cannellini bean s, drained and rinsed

  2. 2 cloves garlic

  3. 2 tablespoons fresh lemon juice

  4. 1/3 cup olive oil , plus

  5. 4 tablespoons 1/4 cup (loosely packed) fresh Italian parsley leaves Salt Freshly ground black pepper

  6. 6 pita s

  7. 1 teaspoon dried oregano

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F. Place the beans, garlic, lemon juice, ⅓ 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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