Time: 27 min.
Complexity: easily
Servings: 6

Blend a creamy white bean puree—and you'll have not just an appetizer, but a bean dipping sauce traditionally served with pita bread. Fry the pita chips until golden brown, and enjoy.

Ingredients:

• 1 can (425 g) white cannellini beans (drained and rinsed)
• 6 pita breads
• 2 cloves of garlic
• 2 tablespoons fresh lemon juice
• 1/3 olive oil, plus 4 tbsp. l.
• Salt and freshly ground black pepper
• 1/4 cup fresh parsley leaves (loosely packed)
• 1 teaspoon dried oregano

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pita chips, pita, cannellini beans, garlic, lemon juice, oregano, parsley

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Preparation:

Step 1
• Place the white beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in 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.
Step 2
• Preheat oven to 205°C.
  
  Cut each pita in half and then into 8 triangles. Place the triangles on a large baking sheet. Drizzle with the remaining oil. Toss and distribute evenly. Sprinkle the pitas with oregano, salt, and pepper. Bake for 8-12 minutes, until toasted and golden.
  
  Serve pita toast warm or at room temperature with bean puree.

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