White Bean Dip with Pita Chips

I know, I know: I've been making a lot of Giada De Laurentiis recipes as of late. The thing is, although I'm not a fan of the "Everyday Italian" personality, her recipes are incredibly easy...and I picked up one of her cookbooks for $1.50 at a bargain booksale!

This is an Italian spin on traditional chickpea-based hummus. I served it alongside baked whole wheat pita wedges and red pepper and carrot crudites. Although I don't own a food processor, I was able to make do with a blender with a feed tube.

WHITE BEAN DIP WITH PITA CHIPS

makes 6 appetizer servings

4 pita breads, split horizontally in half (I used whole white pitas)
2 tbs plus 1/3 c olive oil
1 tsp dried oregano
1 1/2 tsp salt, plus more to taste
1 1/4 tsp freshly ground black pepper, plus more to taste
1 (15 oz) can cannellini beans, drained and rinsed
1/4 c (loosely packed) fresh flat-leaf parsley leaves
2 tbs fresh lemon juice
1 garlic clove

Preheat the oven to 400 degrees. Cut each pita half into 8 wedges. Arrange the pita wedges evenly over a large baking sheet. Brush the pita wedges with 2 tbs of the oil, then sprinkle with the oregano and 1 tsp each of the salt and pepper. Bake for 8 minutes, then turn the pita wedges over and bake until they are crisp and golden, about 8 minutes longer.Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and the remaining 1/2 tsp of salt and 1/4 tsp of pepper. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix in the remaining 1/3 c of oil until the mixture is creamy.

Season the puree with more salt and pepper to taste. Transfer the puree to a small bowl and serve the pita toasts warm or at room temperature alongside. (The pita wedges and bean puree can be made 1 day ahead. Store the pita wedges airtight at room temperature. Cover and refrigerate the bean puree.)